Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
I was really hoping to give this 5 stars!! Especially after the rave reviews here!!
Made this tonight and it was fairly easy(didn't have shiso, substituted basil leaves as others did). I've never made any type of fish at all- and never had mahi mahi. The fish was great(giving 3 stars), but the sauce.... egh. It was alright with the perfect amount on the fish(and some on the jasmine rice I prepared as it's side), but if you had too much or tasted it by itself- not too god. Tasting it first, by itself, was a turnoff. That's what takes the most time here, too, so it was a little upsetting/disappointing. My guess is MAYBE subtract some of the soy sauce? It just seemed to overpower the other ingredients- somehow!
My picky 5 year old, however, disagrees. He chowed down and loved it. My mom- which normally gobbles my cooking up- did not like the sauce or the sesame seeds, would've preferred it plain(although she did scrape the seeds off and didn't even put sauce on(just dipped a piece)- said the salt and extra virgin olive oil tasted great by itself.
The fish came out flaky and juicy and yummy though- given they were frozen from Bottom Dollar, I'm surprised! But considering I can't compare it to fresh, I really can't say about that.
1 user found this review helpful
Jan. 18, 2012