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Sesame-Crusted Mahi Mahi with Soy, Shiso, and Ginger Butter Sauce
Sesame-Crusted Mahi Mahi with Soy, Shiso, and Ginger Butter Sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
"Sesame-crusted pan-seared mahi mahi with a luxurious soy-ginger creamy sauce."
Ingredients:
  • 0.5 cup dry white wine
  • 1 lemon, juiced
  • 3 shallots, minced
  • 2 teaspoons minced fresh ginger root
  • 0.5 cup heavy cream
  • 3 tablespoons soy sauce
  • 0.5 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:
  • In a saucepan over medium heat, combine white wine, lemon juice, shallots, and ginger. Cook until the liquid reduces to about 2 tablespoons. Add heavy cream and bring to a gentle boil. Reduce the cream by half without burning it. Stir in soy sauce, then transfer to a blender. With the blender on low, gradually add butter in small cubes until fully emulsified. Add shiso leaves and pulse for 10 seconds. Season with salt and white pepper to taste. Keep the sauce warm.
  • Preheat your oven to 425°F (220°C) for a perfect bake.
  • In a large oven-safe sauté pan over high heat, warm the oil. Season both sides of the mahi mahi with salt and white pepper.
  • Combine white and black sesame seeds on a plate. Press the top side of each fillet into the seeds, ensuring an even crust on all crusted sides.
  • Place the fish in the smoking hot pan, sesame seed-side down, to sear. Watch out for any oil splatters. Cook each side of the fish for approximately 30 to 45 seconds.
  • Place the pan in the oven or transfer the fish to a baking sheet. Bake for 5 to 6 minutes until done.
  • Serve the fillets with the sesame crust facing up, accompanied by a delectable ginger butter sauce.

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