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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

SUBMITTED BY: Ryan Nomura PHOTO BY: Sarah J

"Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint)."

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Read Reviews (55)

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

DIRECTIONS

In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

FOOTNOTE

Some of the ingredients may be hard to find such as the Shiso (Japanese Herb). If you can't find it, just omit it.

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REVIEWS

Reviewed on Apr. 15, 2006 by Ryan Nomura

This also works with other fish besides mahi mahi. Halibut, wahoo, swordfish, salmon, and tuna... MORE

Reviewed on Sep. 20, 2007 by SKYGRETCH

WOW!!! OMG! This is BY FAR the best fish I've ever had! The sauce was the best part -... MORE

Reviewed on Oct. 19, 2004 by MDROUILL

Better than any restaruant can do!!!! This recipie rocks and is easy to do. I sought out and... MORE

Reviewed on Oct. 5, 2004 by ADUDTE

I was initially skeptical about this recipe combining western ingredients with an eastern... MORE

Reviewed on Feb. 17, 2006 by SPBATLIVALA

This is a great recipe. It is fairly easy, and turns out fantastic, literally something you... MORE

Reviewed on Nov. 26, 2005 by Elisabeth W.

Absolutely delicious. Sauce is also great on Ahi tuna and - you wouldn't believe it - pork... MORE

Reviewed on Oct. 25, 2005 by Judi-I

If there were more stars offered, this recipe would get them. It is FANTASTIC! The sauce is... MORE

Reviewed on Apr. 1, 2006 by Delilah

Amazing! This is one of the best fish dishes I have made. The sauce was labor intensive, but... MORE

Reviewed on Mar. 3, 2006 by EMIHOKUMEN

My picky boyfriend loved it!!! To make it a little lighter, I omitted the heavy cream and only... MORE

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