Sesame-Crusted Mahi Mahi with Soy, Shiso, and Ginger Butter Sauce

Recipe View In a saucepan over medium heat, combine the white wine, lemon juice, minced shallots, and ginger. Allow the mixture to simmer until the liquid reduces to approximately 2 tablespoons (about 8-10 minutes).

Recipe View Stir in the heavy cream and bring to a gentle boil. Reduce the cream by half, being careful not to burn it (about 5-7 minutes).

Recipe View Incorporate the soy sauce, then transfer the mixture to a blender. Blend on low speed while gradually adding the chilled butter, a few cubes at a time, until all the butter is fully emulsified into the sauce.

Recipe View Roughly chop or tear the shiso leaves. Add them to the sauce and blend for an additional 10 seconds to infuse the flavors. Season the sauce to taste with coarse kosher salt and ground white pepper. Keep warm.

Recipe View Preheat your oven to 425 degrees F (220 degrees C).

Recipe View Heat canola oil in a large, oven-safe sauté pan over high heat. Season both sides of the mahi mahi fillets with salt and white pepper.

Recipe View On a plate or flat dish, mix the white and black sesame seeds together. Gently press the top side of each fillet into the sesame seed mixture, ensuring an even and generous coating.

Recipe View Once the oil is smoking hot, carefully add the fish to the pan, sesame seed-side down (be cautious of oil splatters). Pan-sear the fish for approximately 30 to 45 seconds per side to achieve a beautiful crust.

Recipe View Transfer the pan to the preheated oven (or move the fish to a baking sheet) and cook for 5 to 6 minutes, or until the fish is cooked through.

Recipe View Serve the mahi mahi fillets sesame crust-side up, drizzled generously with the ginger butter sauce. Garnish with extra shiso.