Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

114

"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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Ingredients

35 m servings 502 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Reviews

114
  1. 136 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 ...

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. ...

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 begg...

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 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 giv...

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.

My picky boyfriend loved it!!! To make it a little lighter, I omitted the heavy cream and only used about 1/4 of butter called for. It was still really good with wonderful flavors!