Method
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
glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them. Serve
immediately.
