Mahi mahi fillets are coated in sesame seeds before being pan-seared, then served with a deliciously rich and creamy sauce, made with ginger, shallots and shiso leaves.
Are available at Chinese/Oriental speciality stores. If unavailable, substitute in 2 leaves of fresh mint leaves.
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 US | 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 US | 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 US | Canada)