I just made this & we loved it, but I did something wrong. First of all, I thought the fish I was cooking with was Dorado (Mahi Mahi).. *my husband is a fisherman, so we have all kinds of fish in our freezer* but he had given me sea bass to thaw out last night instead of Dorado. Now don't get me wrong, Sea Bass is a great tasting fish, the only thing is: it's a bit more 'meaty' than Dorado, so this recipe sort of dried it out which Dorado wouldn't have. It still tasted great...my husband & I thought the next time I make it (w/Sea bass) I'd do everything the same, except after searing the fish, I'd put it in the oven w/that great sauce poured over it, so it absorbed some of the sauce, instead of using the sauce just as a side. Other than that, this was great! The sesame seads were great and again the sauce was awesome! Thanx for the recipe.

OMG! Eating this was like being at a expensive resturant. So easy, yet so gormet. Couldn't find the shiso, so I just left it out. What is it anyways? My husband is a fisherman, so now I have the recipe I've been looking for. Thanks!!!

This was awesome with Tuna. I got some bluefin tuna right off the boat and knew it was meant to be seared. If you make this with tuna just coat with the sesame seeds and pan sear each side for 45 secs. There is no need to bake tuna. I made the following modifications for a smoewhat healthier/not so rich sauce and accented taste: Leeks for shallots/ Real grated organic giner root/ Low fat milk for heavy cream (with the butter you really don't need the cream)/Cut the butter portion by 1/4 and used Smart Balance spread for the remaining amount/ 1 extra tbsp reduced sodium soy sauce/ Cilantro instead of Shiso/ Organic Olive Oil cooking spray/2 tsp real wasabi paste. I served it with some miso-leek-nori soup and seaweed salad. AMAZING!!!!

This recipe is nothing short of EXCELLENT. I live in Hawaii and luckily, have the opportunity to eat great local fish at some of the most world renowned pacific rim restaurants. This could have easily been at any top notch restaurant. My family was so impressed with my cooking. As for the recipe, I used basil instead of shiso and did not cook the sauce in a blender, just on the stove and it came out great.

Would definitely make this again. I found out at the last minute that I only had powdered ginger and I didn't have the shiso but it was a great tasting sauce anyway. The fish was tender and delicious.

Very nice. The reduction is a key to this recipe. Make sure that you reduce it down as stated in the recipe and it turns out delicious. I will make it again!

I found this recipe one of the best I have ever used! I served this dish for my wife and in-laws, and all loved it. Thank you!

By far the best fish recipe, particularly for those who don't prefer seafood. The taste is gourmet but the time is short. Shallots are easily substituted with white onions and the heavy cream can be split with some half-half for less fat content and the same taste. A great side dish is butter-sauteed asparagus.

In the years which I have been enjoying All Recipes, I've never written a review...until now. This recipe was EXCELLENT! It's definitely restaurant quality. I didn't have the Shiso, so I just omitted it. And, as per one of the other reviews, I turned the heat down and added some sauce to the pan and let it finished cooking on the stove top. It was awesome! My husband, 3.5-year-old and 2-year-old all agreed. I will absolutely be making this dish again and again, and with trying different fish. Great recipe, thanks for sharing.

Delicious! I made this last weekend, and I'm making it again tonight. It's easy and tasty.

delish thanks for a great fish recipe. the only thing I did diffrent was add a little bit more cream otherwise I followed it to a tee! Loved it

The sauce was really good but next time I don't think I'll use as much lemon and use more ginger and shallots.

was very good. served with white rice....i seasoned my fish with white pepper and kosher salt the nite before so that the fish was extra flavorful. Will definitely make again. This is a good recipe to use when you are trying to impress someone or for a dinner party.

this recipe by far is the best fish recipe!! I made this for my husband who was complaining about chicken and beef menues every night. The taste was fabulous - the sauce can be made ahead the the cook time was quick! Everyone wants the recipe. Thanks for sharing.

Very good! I think next time I will use half a lemon instead. I used frozen basil from Trader Joes and instead of shallots, I used a red onion. I took the advice of another review and just made the sauce in a pan instead of a blender. I served on jasmine rice, it was great!

WOW!!! OMG! This is BY FAR the best fish I've ever had! The sauce was the best part - Dee-Lish! I use 2 TBSP+ of ginger for the sauce. Also, make sure the lemon you use is a large one. I usually make this with seared tuna steaks, brushed with sesame oil then salt & peppered. All my friends have had this recipe and beg for me to make it! Thanks for the great recipe! :)

Honestly. This is the best thing I've ever eaten. I'm a cook and a foodie but I had no idea I could create something this delicious. 6 stars.

Wow! I was really impressed with this dish. I used Opah because it was fresh and used scallion and basil substitutes. OMG! The fish was good without the sauce but with it was awesome. I almost licked my plate!! Thanks so much! I will be making probably once a week at least.