Sesame Crusted Mahi Mahi With Soy Shiso Ginger Butt

Name: Sesame Crusted Mahi Mahi With Soy Shiso Ginger Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Preheat oven to 425 degrees F (220 degrees C).
3
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.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 shallots, minced, 2 teaspoons minced fresh ginger root, 1 lemon, juiced, 1/2 cup dry white wine, and more.

Yes, Sesame Crusted Mahi Mahi With Soy Shiso Ginger Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Crusted Mahi Mahi With Soy Shiso Ginger Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions