Sesame-Crusted Mahi Mahi with Soy, Shiso, and Ginger Butter Sauce
A pan-seared Japanese-inspired mahi mahi recipe, encrusted with sesame seeds and served with a rich, creamy sauce with soy, ginger, and more.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
502 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. 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 a 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 salt and white pepper. Keep the sauce warm.
Step 3
Heat oil in a large oven-safe sauté pan over high heat. Season both sides of the mahi mahi with salt and white pepper.
Step 4
Mix white and black sesame seeds together on a plate or flat dish. Place the top side only of each fillet into sesame seeds, pressing fillets down into seeds so they stick. Make sure that the crusted sides are evenly crusted with seeds.
Step 5
Move the pan into the preheated oven, or transfer fish to a baking sheet, and cook for 5 to 6 minutes.
Step 6
Add fish, sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters. Pan-sear fish for about 30 to 45 seconds per side.
Step 7
Serve fillets, sesame crust-side up, with ginger butter sauce.
Ingredients
1 lemon, juiced
3 tablespoons soy sauce
2 tablespoons canola oil
2 teaspoons minced fresh ginger root
4 tablespoons sesame seeds
coarse kosher salt
3 shallots, minced
4 shiso leaves
ground white pepper
6 (6 ounce) mahi mahi fillets
4 tablespoons black sesame seeds
0.5 cup heavy cream
0.5 cup dry white wine
0.5 cup unsalted butter, chilled and cut into small cubes
