* 4 mahi-mahi fillets (6 ounces each )
* 4 quarter-size slices fresh peeled ginger
* 6 shallots, coarsely chopped
* 3 tablespoons unsalted butter
* 1 tablespoon fresh lemon juice
* 1/2 cup chicken broth
* 1/3 cup dry white wine
* 4 teaspoons cornstarch
* 1 clove garlic
* 2 teaspoons grated lemon zest
* 1/2 teaspoon freshly ground black pepper

How to cook:

* In a food processor, mince shallots, ginger and garlic.
* Preheat grill or broiler, spray a grilling basket or broiler pan with nonstick cooking spray.
* Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil Mahi Mahi fillets 4-5 inches from heat, turning once, about 6 minutes or until flaky.
* In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8-10 minutes. Remove skillet from heat.
* In a small bowl, blend together chicken broth and cornstarch.
* Return skillet with the remaining ginger-shallot mixture to medium heat and stir in wine, lemon juice, lemon 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 the grilled mahi-mahi fillets to plates and drizzle shallot-ginger glaze over them.