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.
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)