You can also cook the fish in a skillet. Heat olive oil over medium-high heat and cook the fish until just browned, about 3 minutes per side. Reduce the heat to low, cover, and cook until light and flaky, about 3 minutes.
1 egg yolk
Juice of 1 lime
1/2 chipotle pepper in adobo sauce (or more to taste)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1/4 cup olive oil
Juice of 1/2 lime
Salt and freshly ground black pepper
4 red snapper, mahimahi, or other firm white fish fillets (5 oz. each)
4 potato hamburger buns
1. Make the chipotle mayonnaise: In a blender, combine the whole egg, egg yolk, lime juice, chipotle pepper, salt, and black pepper and blend for 30 seconds on high. While the motor is running, gradually pour the olive oil through the top in a continuous, thin stream until the mayonnaise is thick and creamy.
2. Make the fish: Preheat the grill. Meanwhile, in a nonreactive shallow dish, whisk together oil, lime juice, and salt and black pepper to taste. Add the fish, turning over once or twice to completely coat. Allow to marinate for 10 minutes, turning once.
3. On the hot grill, cook the fish about 6 minutes per side, until the flesh is opaque and flaky. Toast the potato buns on the grill.
4. Serve the fish on toasted buns with chipotle mayonnaise.