Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Ingredients

Contains: milk, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 shallots, minced
• 2 teaspoons minced fresh ginger root
• 1 lemon, juiced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 3 tablespoons soy sauce
• 4 shiso leaves
• coarse kosher salt
• ground white pepper
• 2 tablespoons canola oil
• 6 (6 ounce) mahi mahi fillets
• 4 tablespoons sesame seeds
• 4 tablespoons black sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the sesame seeds and black sesame seeds on a plate. Pat the mahi mahi fillets dry and season both sides with coarse kosher salt and ground white pepper. Press one side of each fillet into the seed mixture.

2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the fillets seed side down and cook 3 to 4 minutes until the seeds are toasted and golden.

3. Turn the fillets and cook 3 to 4 minutes more until the flesh is opaque and flakes easily, or reaches 145°F (63°C). Transfer to a warm plate and tent loosely with foil.

4. Pour off most of the oil, leaving a thin film in the pan. Lower the heat to medium and add a small piece of the butter.

5. Add the minced shallots and ginger and cook 1 to 2 minutes until softened. Pour in the dry white wine and simmer until reduced by about half.

6. Add the lemon juice, soy sauce and heavy cream. Simmer gently for 2 minutes.

7. Lower the heat to low. Whisk in the chilled butter cubes a few at a time until the sauce is smooth and glossy. Do not let it boil.

8. Stack the shiso leaves, roll them tightly and slice into thin ribbons. Stir into the sauce off the heat, then season with salt and white pepper to taste.

9. Spoon the sauce onto plates, set the fillets on top and serve while warm.