INGREDIENTS
• 4 6-8 oz. 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
Directions
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the 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 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 one minute or until thickened and slightly glossy. Transfer mahi fillets to plates and drizzle shallot- ginger glaze over them.
Recipe courtesy of Crab E Bill’s Indian River Seafood.
[easy-social-share]