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| Ingredients |
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
3 shiso leaves
coarse salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce size) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds |
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| Method |
In a sauce pan over medium heat,
combine shallots, ginger, lemon juice, and white wine. Cook
until liquid is reduced to approximately 2 tablespoons. Stir in
heavy 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 basil, add to sauce,
and blend for about 10 more seconds. Season to taste with kosher
salt and pepper. Keep sauce warm.
Preheat oven to 425 degrees F (220 degrees CUP). Heat oil in a
large sauté pan over high heat.
Season both sides of the fillets with kosher 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.
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 sheet, and cook in oven for about 5 to 6 minutes.
Serve sesame crust side up with ginger butter sauce.
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