Recipe by Ryan Nomura
"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)."
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minced fresh ginger root
dry white wine
unsalted butter, chilled and cut into small cubes
coarse kosher salt
ground white pepper
6 (6 ounce)
mahi mahi fillets
black sesame seeds
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 I 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~!!
The fish was really good but the sauce was awful! It made me feel sick by the few drops that made it in my stomach. I will make the fish again, but not the sauce.
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 bake 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.
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! :)
This also works with other fish besides mahi mahi. Halibut, wahoo, swordfish, salmon, and tuna also work well.
Amazing! I made this for a dinner party last night. This morning, the emails are flying around about how amazing it was. The friends who were unable to attend last nights dinner party are begging for a repeat. The friend that did attend last nights dinner party are begging to be invited to the repeat. I was unable to find the shiso leaves, but as others did, I substitued fresh basil and mint. I used halibut as opposed to Mahi-mahi. It was cooked to a nice medium-rare to medium and was melt in your mouth good. I served this with Miso soup, sticky rice, and sauted green beans. Thank you for the recipe... My friends now think that I'm a much better cook than I really am! :-)
Amazing! This is one of the best fish dishes I have made. The sauce was labor intensive, but can be made in advance and just warmed on the stove. My sauce was a little too thin, so next time I will have to reduce more or add a thickener. But the flavor was fantastic. I used basil instead of shiso, but next time will just omit it and add more wasabi as per another poster's suggestion (I only added a tiny bit, next time will add at least a tsp). Don't skimp on the ginger in the sauce either. We liked it so much, we're making it again with tuna tomorrow. Serve with steamed green beans sauteed with yellow bell pepper and toasted sesame seeds. Perfect!
I found this to be a pretty good dish. If you are having trouble finding shiso leaves, then go to any half way decent sushi restaurant, offer to buy 4 leaves, and they will more than likely give them to you. Basil and/or mint do not make good substitutes, you would be better off simply omitting the shiso. The sauce is basically a beurre blanc sauce with a Japanese influence. Muscadet is the traditional wine used for beurre blanc sauce, but any dry acidic white wine will do. I usually use a Sauvignon Blanc with a very nice acidity to it, and I never use a wine for cooking that is not good enough to enjoy on its own. I like my beurre blanc to have a very high acidity to it, like this one does, but for those who don't like a very acidic sauce, I might recommend cutting back a tiny bit on the lemon juice. Next time I will try cooking the mahi mahi in olive oil, instead of canola, as I think that will improve on the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 311
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