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

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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: 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. 22, 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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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 18, 2006

Deliious, but very rich; be sure to pair with a LIGHT side dishes such as vegetables and salad

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snapdragonofb

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Reviewed: Sep. 8, 2006

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.

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Chicago Lynn

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2006

My family really enjoyed this! My two sons are home from college for a couple weeks, and I made this special recipe using tilapia and fresh basil, and it was so good. We liked the pungent lemon flavor. The toasted sesame crust is also a real treat!

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 31, 2006

I was actually quite disappointed with this recipe; however, I'm young and haven't cooked a ton, so it could just be that I am too inexperienced and was too amitious with this recipe. I did thing the sauce was quite tasty, but I think I used WAY too much white pepper which ruined the taste for me. Next time, I might try the sauce on another fish for a more tasty meal. My boyfriend kept raving that he loved the meal, but he was probably just being nice.

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Kate

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Reviewed: Jul. 20, 2006

I couldn't find shiso leaves either, so I used a combination of fresh basil and mint. The sauce tasted good, but I would definitely like to try it with the proper ingredient. I made this with tuna steaks as that's what I had on hand. We had this with Shieldzini (cucumber salad) from this site, and noodles. Thanks, Ryan!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 7, 2006

Fantastic recipe. This sauce is addictive.

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HSKLEIN

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Reviewed: Jun. 1, 2006

Great! I cut down on the butter to make it a bit heathier and I do not think the taste was compromised. Also, next time I will not salt the fish as I found it too salty.

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DPALACIOS

Home Town: Brooklyn, New York, USA

Living In: Miami, Florida, USA

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Reviewed: May 31, 2006

This was great...I used talapia instead of mahi mahi and also basil instead of shiso. The ginger butter sauce was the best part. What a great taste. Will definently do again. Thanks.

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ASARLO

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Littleton, Colorado, USA

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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

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