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Grilled Mahi Mahi with Ginger

 

Ingredients

• 4, 6 - 8 oz. mahi mahi fillets
• 6 shallots, coarsely chopped
• 4 quarter-size slices fresh unpeeled ginger
• 1 clove garlic
• 3 tbs. unsalted butter
• 1/2 cup chicken broth
• 4 tsp. cornstarch
• 1/3 cup dry white wine
• 1 tbs. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. freshly ground black pepper

 

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 mahi mahi fillets 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 mahi mahi fillets to plates and drizzle shallot-ginger glaze over them.

 

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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