For all the infants out there, here is a delicious, sweet, and healthful meal. Either serve now or put in the fridge.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- ½ cup dry white wine
- 1 lemon, juiced
- 3 shallots, minced
- 2 teaspoons minced fresh ginger root
- ½ cup heavy cream
- 3 tablespoons soy sauce
- ½ cup unsalted butter, chilled and cut into small cubes
- 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
Instructions
- Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. 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 a 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 salt and white pepper. Keep the sauce warm.
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat oil in a large oven-safe sauté pan over high heat. Season both sides of the mahi mahi with salt and white pepper.
- Mix white and black sesame seeds together on a plate or flat dish. Place the top side only of each fillet into sesame seeds, pressing fillets down into seeds so they stick. Make sure that the crusted sides are evenly crusted with seeds.
- Add fish, sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters. Pan-sear fish for about 30 to 45 seconds per side.
- Move the pan into the preheated oven, or transfer fish to a baking sheet, and cook for 5 to 6 minutes.
- Serve fillets, sesame crust-side up, with ginger butter sauce.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 192 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 16 g |
| Sodium | 776 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I’m always looking for great fish recipes and this one did not disappoint. It was superb. I agree with one of the other commenters who suggested that restaurants cannot compete with this recipe! I used frozen mahi-mahi , you know the one you get in the big bags from Costco and it was great. I used tuxedo sesame seeds and Italian basil as well . We thawed the fish and then proceeded as per the recipe. We enjoyed it with a 2017 Bongran Vire Clesse Cuvée E J Thevenet . I highly recommend it. Sorry, no picture of the dinner which we serve with jasmine rice and lemon buttered asparagus, but we enjoyed it so much that we forgot to take a picture.Beautiful presentation with the amazing sauce. Buon appetito!
This was delicious! I believe the butter should be made in advance to let it chill, but I used it as more of a sauce. Served with Sweet potato fries and broccoli ( Shiso butter pairs beautifully with these too) Also I did not have shiso ( I know its the main..)-however in reading I substituted with two basil leaves, two mint leaves and a pinch of parsley finely all chopped together. I look forward to making it again with the actual shiso leaves but if not… the alternate works. I cooked the fish on the barbeque, the sesame crust was so lovely. All very tasty.
It was simply delicious.
This is one of the best things I have ever eaten. One of my all time favorite recipes. A nutritionist friend stayed with me and we modified it a bit. We sub coconut milk for cream and avocado for butter. Turns out great with the modifications!
The Ginger Butter sauce was amazing!
Restaurant worthy! Didn’t have the shiso, and still fantastic! Will try next time with it, but this is very, very good!
This was very good. An unusual but good sauce combining flavors I’ve never tasted together before (wine and cream and basil and mint).
Awesome recipe, a bit complex but worth it.
We couldn’t get mahi mahi so substituted halibut instead; and also we substituted 1 tablespoon Thai basil and 1 tablespoon mint for the shiso leaves. We loved the sesame crust and the sauce was so good!
My husband loved this dish. He is an Chief Engineer on mega yachts…He is spoiled with “Chefs” Again, he loved this and said it would be found on a yacht table for the guests. So…can you tell he liked it? He said the sauce was to die for. I may have jazzed it up a bit. Used a least double the ginger. I didn’t have the shiso, so I used basil and mint from the garden. Should have used more…I think. Next time i will make sure the pan is hotter to sear sesame seeds. And..Ps..I used grape seed oil Just be careful not to over cook.
This is 5 star restaurant quality, on a good day.
Very Easy To Make, and Alter witch I like. I Enjoy A Pink Middle but my Partner does not so I just baked for a longer time then the recipe called for came out perfect.
This was amazing. I couldn’t find the leaves that were called for, so I substituted basil– didn’t taste anything so I think it’s fine to leave off. I felt the mahi-mahi did need a touch more time. It’s a much easier dish to make than it appears. I made the sauce ahead of time & reheated it. The kids loved it too, I can’t wait to make it again.
MAYBE one of the most delicious meals I’ve ever eaten. The boyfriend agrees. We subbed sushi-grade tuna steaks for mahi as the mahi at the local grocer looked “off.” The sauce is the key. CRAZY delicious, and not difficult! This sauce would be amazing on anything – pork is the next place I want to try it! We did sub basil for shiso and it was great.
I’ve made this twice now. The first time I forgot to add the soy in the sauce and absolutely loved this dish. I made it again anxious to add the forgotten soy, well, I liked it a lot more without the soy!!! I’m surprised as I love soy sauce. Very tasty either way!
Wow. Delicious! Even my picky 5 yr old asked for thirds but there was no more. I couldn’t bring myself to use all the butter so used about 1/3 c. Did not have shiso. Mahi is such a nice, firm fish so I finished it on the grill instead of the oven. Superb. Oh, one more thing…it took me more like 30 min prep- the sauce just takes a some time to complete. It could be done ahead- the actual cook time is quick. Thank you for this recipe!
Made this last night using the following changes only because of ingredients I did not have. -Used sesame crunch topper from an epiqure party that I attended. -Did not have the shiso -Used salted butter -Used powdered ginger -did not put sauce in blender(it is broken) -Put a little hoisin sauce on the baking sheet.(just for fun) This was wonderful, I will seek out the proper ingredients next time but I will cook it this way again for sure. Except I have to find out who sells that sesame chrunch topper, I used it all up.
Delicious~ very rich. We forgot to add the shiso but it still turned out great. I think there was too much sauce and sesame seeds. Maybe half the amount is perfect? Overall, it was so good!
First, I’m not a fish lover. I do these because it’s what the family wants. But this was simple, fast and looked ok. The down side is, the mahi mahi was expensive. This whole meal must have reached $30.00 for just the fish. The sauce was good to me but the family raved about it. It’s fun to try the something different and this is one of those. I’ll pass on the next round but given everyone else’s opinon of it, I’ll be making it again.
I was literally drooling when I read this recipe, but I was a little disappointed with the end result. The sauce was too sour for my taste and needed a little more Eastern flavor. Next time, I will omit the lemon juice and add sesame oil to the sauce. Thanks for the inspiration.
I was quite disappointed. The amount of lemon juice was apparently crucial. “1 lemon juiced” is rather vague… My 1 lemon was large and juicy. I used half of it which overwhelmed all other flavors. I tried adding extra cream and 2 more teaspoons of ginger to no avail. I strongly suggest easing into the lemon…