Preheat grill or broiler; spray a grill pan with non-stick cooking spray and arrange the Mahi Mahi fillets on top.
In a food processor, mince
shallots, ginger and garlic.
In a small frypan, melt butter. Add shallot-ginger mixture
and cook, stirring until just golden, 8 - 10 minutes. Remove frypan from heat.
Brush Mahi Mahi fillets with half the ginger-shallot mixture.
Grill 3cm from heat,
turning once, until lightly coloured and the flesh just flakes when tested with a fork,
about 6 minutes.
In a small bowl, blend together chicken broth and cornstarch.
Return frypan to medium heat and stir in wine, lemon juice, 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
Transfer fillets to plates and drizzle shallot-ginger glaze over them.