Reviewed: Oct. 31, 2009

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.

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RandyLee

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 16, 2009

This recipe was amazing! The flavors melt together and perfectly compliment one another. We put the Mahi Mahi on a bed of Jasmine rice with steamed fresh green beans as a side. This recipe is a keeper!

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JVenard

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Reviewed: Oct. 15, 2009

LOVED the recipe. So yummy, my 2 year old loves the sauce. I have to admit, I did cut down on the butter to make it a little more healthy and it was still delicious!

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Karen Kwan

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Reviewed: Oct. 10, 2009

This is one of the best fish recipes I have tried lately!! My 2 year old even liked it. I followed the recipe except for using fresh basil instead of Shiso.

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DUNKIEPUNK

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

My family and I thought this was good, but not exceptional. I do agree with the other reviewers that this is restaurant-quality food. That being said, restaurant-quality food is -and should be- rarely, if ever, as good as homemade. Should we decide to give it a try again, I'll definitely make some substitutes for all the fat and cut the salt; unfortunately, this also resembles a restaurant meal with its high saturated fat and sodium content.

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bluestocking

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

The sauce is quite incredible. I followed one reviewer's advice and used two small lemons instead of just one, and that made it way too tart! I had to add sugar to balance it out, but that ended up adding a nice touch of sweetness.

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BekahLovesCooking

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Reviewed: Aug. 5, 2009

This sauce is excellent. I couldn't find shiso leaves, I used some cilantro instead, but it was heavenly! However, I would suggest pan searing in butter, not oil, because I think butter makes a much nicer crust.

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Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

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Reviewed: Jan. 14, 2009

This was good, this was a fussy recipe, I didn't think it was exceptionally good. I used Red Snapper fish. I couldn't find 'japanese basil', I used thai basil, wonder if it made a difference. Served this with japanese sushi rice and mashed asian butternut.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 17, 2008

I loved this recipe. I have difficulty to find a great recipe for white fish, but this recipe is so delicious. The sauce was amazing. You can use this sauce on anything. I didn`t find shiso leaves and I used basil + mint.

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amanecer

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I just made this & we loved it, but I did something wrong. First of all, I thought the fish I was cooking with was Dorado (Mahi Mahi).. *my husband is a fisherman, so we have all kinds of fish in our freezer* but he had given me sea bass to thaw out last night instead of Dorado. Now don't get me wrong, Sea Bass is a great tasting fish, the only thing is: it's a bit more 'meaty' than Dorado, so this recipe sort of dried it out which Dorado wouldn't have. It still tasted great...my husband & I thought the next time I make it (w/Sea bass) I'd do everything the same, except after searing the fish, I'd put it in the oven w/that great sauce poured over it, so it absorbed some of the sauce, instead of using the sauce just as a side. Other than that, this was great! The sesame seads were great and again the sauce was awesome! Thanx for the recipe.

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ahicswife aka: MOlasses

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 12, 2008

OMG! Eating this was like being at a expensive resturant. So easy, yet so gormet. Couldn't find the shiso, so I just left it out. What is it anyways? My husband is a fisherman, so now I have the recipe I've been looking for. Thanks!!!

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Tana

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Reviewed: Oct. 5, 2008

This was awesome with Tuna. I got some bluefin tuna right off the boat and knew it was meant to be seared. If you make this with tuna just coat with the sesame seeds and pan sear each side for 45 secs. There is no need to bake tuna. I made the following modifications for a smoewhat healthier/not so rich sauce and accented taste: Leeks for shallots/ Real grated organic giner root/ Low fat milk for heavy cream (with the butter you really don't need the cream)/Cut the butter portion by 1/4 and used Smart Balance spread for the remaining amount/ 1 extra tbsp reduced sodium soy sauce/ Cilantro instead of Shiso/ Organic Olive Oil cooking spray/2 tsp real wasabi paste. I served it with some miso-leek-nori soup and seaweed salad. AMAZING!!!!

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K Jones

Cooking Level: Expert

Home Town: Forest Hill, Maryland, USA

Living In: Berlin, Maryland, USA

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Reviewed: Aug. 10, 2008

This recipe is nothing short of EXCELLENT. I live in Hawaii and luckily, have the opportunity to eat great local fish at some of the most world renowned pacific rim restaurants. This could have easily been at any top notch restaurant. My family was so impressed with my cooking. As for the recipe, I used basil instead of shiso and did not cook the sauce in a blender, just on the stove and it came out great.

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nicoledru

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Reviewed: Jul. 18, 2008

Would definitely make this again. I found out at the last minute that I only had powdered ginger and I didn't have the shiso but it was a great tasting sauce anyway. The fish was tender and delicious.

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TCOHOE

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Reviewed: Jul. 4, 2008

Very nice. The reduction is a key to this recipe. Make sure that you reduce it down as stated in the recipe and it turns out delicious. I will make it again!

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pepsiman

Cooking Level: Professional

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Reviewed: Apr. 20, 2008

I found this recipe one of the best I have ever used! I served this dish for my wife and in-laws, and all loved it. Thank you!

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Enkidu1434

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Reviewed: Mar. 7, 2008

By far the best fish recipe, particularly for those who don't prefer seafood. The taste is gourmet but the time is short. Shallots are easily substituted with white onions and the heavy cream can be split with some half-half for less fat content and the same taste. A great side dish is butter-sauteed asparagus.

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sonadora

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Reviewed: Feb. 24, 2008

I'm reviewing this recipe again, because I can't stress enough how AMAZING it is! My toddlers still gobble it up! It definitely is a gourmet meal. You must try this recipe.

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