Seared Mahi Mahi with Ginger Butter Sauce

    35 minutes

    Mahi Mahi fillets are crusted with sesame seeds, seared and served with an amazing ginger butter sauce. Shiso leaf is a Japanese herb related to basil and mint, you might be able to find it at Asian shops.

    140 people made this

    Serves: 6 

    • 3 eschalots, minced
    • 2 teaspoons minced fresh ginger
    • 1 lemon, juiced
    • 1/2 cup (125ml) dry white wine
    • 1/2 cup (125ml) thickened cream
    • 115g unsalted butter, chilled and cut into small cubes
    • 3 tablespoons soy sauce
    • 4 shiso leaves (if available)
    • 1/2 teaspoon coarse sea salt
    • 1/2 teaspoon ground white pepper
    • 2 tablespoons canola oil
    • 6 (170g) mahi mahi fillets
    • 4 tablespoons sesame seeds
    • 4 tablespoons black sesame seeds

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a sauce pan over medium heat, combine eschalots, ginger, lemon juice and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in 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 sea salt and pepper. Keep sauce warm.
    2. Preheat oven to 220 degrees C.
    3. Heat oil in a large saute pan over high heat. Season both sides of the fillets with sea 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.
    4. 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 tray, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

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    Reviews in English (123)


    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 that I needed to cook the fish in the oven a bit longer than suggested to get it cooked all the way through. You owe it to yourself to try this~!!  -  19 Oct 2004  (Review from Allrecipes USA and Canada)


    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. I usually make this with seared tuna steaks, brushed with sesame oil then salt & peppered. All my friends have had this recipe and beg for me to make it! Thanks for the great recipe!  -  04 Mar 2005  (Review from Allrecipes USA and Canada)


    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 to bake the fish, I kept everything on the stovetop and it came out beautifully. I grated more ginger, added more wine and cream and a touch more soy sauce. I used sole for my fish, which cooks very quicky. Seared seasame was wonderful. After flipping the fish once, I turned the heat to low, covered the pan briefly while I blended the sauce. I turned the heat on hi again afterwards and poured some of the sauce on the fish and let it simmer for a few seconds. Then I turned the heat off completely and covered the pan so that the fish could sit in the warm sauce while we ate our udon beforehand.  -  05 Oct 2004  (Review from Allrecipes USA and Canada)