Recipe: Grilled Mahi-Mahi in Shallot-Ginger Glaze

Rating: 4 stars based on 1239 reviews

Serves: 4


  • 4 fillets (6 ounces each )
  • 4 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 cornflour
  • 1 clove garlic
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon freshly ground black pepper


  • 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 cornflour.
  • 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.
  • Teriyaki is a technique used in Japan in which foods are grilled in a sweet soy sauce marinade or tare. The tare is made by mixing and heating soy sauce, sake and honey. The sauce is boiled and reduced to the desired thickness, then used to marinate fish or meat which is then grilled. Sometimes ginger/garlic is added. Use 3 measures soy sauce, 3 measures sake and 1 measure sugar/honey.




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