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

In the years which I have been enjoying All Recipes, I've never written a review...until now. This recipe was EXCELLENT! It's definitely restaurant quality. I didn't have the Shiso, so I just omitted it. And, as per one of the other reviews, I turned the heat down and added some sauce to the pan and let it finished cooking on the stove top. It was awesome! My husband, 3.5-year-old and 2-year-old all agreed. I will absolutely be making this dish again and again, and with trying different fish. Great recipe, thanks for sharing.

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dpierro


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Reviewed: Feb. 23, 2008

Delicious! I made this last weekend, and I'm making it again tonight. It's easy and tasty.

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KARA.

	Cooking Level: Expert Home Town: Taunton, Massachusetts, USA Living In: Alexandria, Virginia, USA
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Reviewed: Dec. 6, 2007

delish thanks for a great fish recipe. the only thing I did diffrent was add a little bit more cream otherwise I followed it to a tee! Loved it

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Kristin

	Cooking Level: Expert
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Reviewed: Nov. 11, 2007

The sauce was really good but next time I don't think I'll use as much lemon and use more ginger and shallots.

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Yvie


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Reviewed: Oct. 30, 2007

was very good. served with white rice....i seasoned my fish with white pepper and kosher salt the nite before so that the fish was extra flavorful. Will definitely make again. This is a good recipe to use when you are trying to impress someone or for a dinner party.

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ag21west

	Cooking Level: Expert Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands Living In: Marietta, Georgia, USA
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Reviewed: Oct. 3, 2007

this recipe by far is the best fish recipe!! I made this for my husband who was complaining about chicken and beef menues every night. The taste was fabulous - the sauce can be made ahead the the cook time was quick! Everyone wants the recipe. Thanks for sharing.

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MLABREC


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Reviewed: Sep. 20, 2007

Very good! I think next time I will use half a lemon instead. I used frozen basil from Trader Joes and instead of shallots, I used a red onion. I took the advice of another review and just made the sauce in a pan instead of a blender. I served on jasmine rice, it was great!

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Erica


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Reviewed: Sep. 20, 2007

WOW!!! 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! :)

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SKYGRETCH


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Reviewed: Mar. 31, 2007

Honestly. This is the best thing I've ever eaten. I'm a cook and a foodie but I had no idea I could create something this delicious. 6 stars.

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BECCA123


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Reviewed: Mar. 23, 2007

Wow! I was really impressed with this dish. I used Opah because it was fresh and used scallion and basil substitutes. OMG! The fish was good without the sauce but with it was awesome. I almost licked my plate!! Thanks so much! I will be making probably once a week at least.

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April N.

	Home Town: Honolulu, Hawaii, USA
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Reviewed: Feb. 3, 2007

I prepared this dish for different guests few times. They all love it so much. I didn't cook with mahi mahi, I have used seabass and black cod. They turn out very good. One of my favourite for sure

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JACKEY LUI


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Reviewed: Jan. 7, 2007

I only made the sauce, but it was awesome. I actually tweaked this a bit because of the lack of my own ingredients. I added only 2 green onions, 2 1/2 tsp. of ground ginger, regular white wine and guessed on the bottled lemon juice, and added one Trader Joes frozen chopped basil cube instead of the shiso leaves and part salted butter and part unsalted (since I did not have enough unsalted). Everything else the same. I did nothing in blender, but all in the saucepan. This was easy for me and it tasted wonderful! I will make again.

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AMWIGG


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Reviewed: Nov. 15, 2006

This dish took longer to make even with the help of my husband and my sauce didn't quite thicken and I used basil instead of shiso (whatever that is). AND SO WORTH THE TROUBLE!!! It was a great meal, in fact my husband declared it the best dinner of our three year marriage.

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babi


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Reviewed: Nov. 9, 2006

This recipe is amazing!!!!!!!. i especially love the shiso,itss cuh an exotic herb! the creamy yet soicy sauce just tasted wonderful over the strips of fish,and the seame just completed this awesome meal. Might i suggest serving over Bok Choy with mandarin oranges.

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alec weinstein


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Reviewed: Oct. 20, 2006

Really great. Sauce is perfect for the fish.

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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

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TCOHOE

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pepsiman

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Enkidu1434

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sonadora

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dpierro

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KARA.

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Kristin

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Yvie

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ag21west

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MLABREC

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Erica

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SKYGRETCH

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BECCA123

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April N.

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JACKEY LUI

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AMWIGG

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babi

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alec weinstein

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ANGELSHARK

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