Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

104 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“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).” - by Ryan Nomura

Adjust Servings

Adjust

Metric US

Original recipe yields 6 Servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
502 cal
25%

Fat
34.6 g
53%

Carbs
11 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (104)

Rate This Recipe

ADUDTE

Oct. 5, 2004

"I was initially skeptical about this recipe combining western ingredients with an eastern recipe, but my husband and I, who are both self-professed foodies, were very pleased. I saw no need to bak..." See moree the fish, I kept everything on the stovetop and it came out beautifully. I grated more ginger, added more wine and cream and a touch more soy sauce. I used sole for my fish, which cooks very quicky. Seared seasame was wonderful. After flipping the fish once, I turned the heat to low, covered the pan briefly while I blended the sauce. I turned the heat on hi again afterwards and poured some of the sauce on the fish and let it simmer for a few seconds. Then I turned the heat off completely and covered the pan so that the fish could sit in the warm sauce while we ate our udon beforehand."

MDROUILL

Oct. 19, 2004

"Better than any restaruant can do!!!! This recipie rocks and is easy to do. I sought out and bought the Shiso, and could not really taste it - so don't worry if you can't find it. I also found that ..." See moreI needed to cook the fish in the oven a bit longer than suggested to get it cooked all the way through. You owe it to yourself to try this~!!"

SKYGRETCH

Sep. 20, 2007

"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 usu..." See moreally 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! :)"

More Reviews