Grilled Mahi Mahi with Vinegar Spiked Vegetables

Marinate vegetable in 2 oz chicken stock, ginger, garlic, vinegar and sugar for 30 minutes.
Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices.
Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers.
Char onion cups on grill and fill with cooked rice.

Heat remaining vegetable broth.
Add marinated vegetables and cook for 15 minutes or until vegetables are tender.
Add Mahi Mahi; garnish with parsley.
Serve with rice filled onion cups.