Ingredients
- shallots, minced
- teaspoons minced fresh ginger root
- lemon, juiced
- /2 cup dry white wine
- /2 cup heavy cream
- /2 cup unsalted butter, chilled and cut into small cubes
- tablespoons soy sauce
- shiso leaves
- coarse kosher salt
- ground white pepper
- tablespoons canola oil
- (6 ounce) mahi mahi fillets
- tablespoons sesame seeds
- tablespoons black sesame seeds
Instructions
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Step 1
In a saucepan over medium heat, combine the shallots, ginger, lemon juice, and white wine. Let it bubble away until the liquid reduces to about 2 tablespoons. Pour in the heavy cream and bring to a light boil, then simmer until the cream has reduced by half. Stir in the soy sauce, then transfer everything to a blender. With the blender running on low, slowly add the cold butter cubes one by one, letting each incorporate fully before adding the next. This creates a luscious, emulsified sauce. Tear in the shiso leaves and blend for another 10 seconds. Season with kosher salt and white pepper to taste, and keep the sauce warm.
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Step 2
Preheat your oven to 425°F (220°C). Heat the canola oil in a large oven-safe skillet over high heat until shimmering. Season both sides of the mahi mahi fillets with salt and white pepper. Mix the white and black sesame seeds on a plate, then press only the top side of each fillet firmly into the seeds so they adhere evenly. When the oil is just smoking, carefully lay the fillets seed-side down in the pan. Sear for about 30–45 seconds without moving them, then flip and sear the other side for another 30 seconds. Transfer the skillet to the oven, or place the fish on a baking sheet, and roast for 5–6 minutes until the fish is opaque and flakes easily. Serve immediately, sesame crust facing up, drizzled generously with the warm ginger butter sauce.