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Serves/Makes: 4

Ingredients:

• 4 mahi-mahi fillets (6 ounces each )
• 4 quarter-size slices fresh peeled ginger
• 6 shallots, coarsely chopped
• 3 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1/2 cup chicken broth
• 1/3 cup dry white wine
• 4 teaspoons cornstarch
• 1 clove garlic
• 2 teaspoons grated lemon zest
• 1/2 teaspoon freshly ground black pepper

How to cook:

• In a food processor, mince shallots, ginger and garlic.
• Preheat grill or broiler, spray a grilling basket or broiler pan with nonstick cooking spray.
• Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil Mahi Mahi fillets 4-5 inches from heat, turning once, about 6 minutes or until flaky.
• In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8-10 minutes. Remove skillet from heat.
• In a small bowl, blend together chicken broth and cornstarch.
• Return skillet with the remaining ginger-shallot mixture to medium heat and stir in wine, lemon juice, lemon zest, and pepper.
• Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy.
• Transfer the grilled mahi-mahi fillets to plates and drizzle shallot-ginger glaze over them.

Notes:

If desired, use King fish, Redfish or any other beefy fish, instead of mahi-mahi.

This recipe for Grilled Mahi-Mahi in Shallot-Ginger Glaze serves/makes: 4

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Main Ingredient: Mahi-Mahi
Preparation Method: Broiled/Grilled