Grilled Mahi Mahi With Ginger

Preheat grill or broiler. Spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top.

In a food processor, mince shallots, ginger and garlic.

In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8-10 minutes. Remove skillet from heat.

Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4-5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes.

In a small bowl, blend together chicken broth and cornstarch. Return skillet 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.