Sesame Crusted Mahi Mahi with Soy Basil Ginger Butter Sauce

Yields: 6 servings
From: Jane > For Beth

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
3shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame
seeds

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 C). Heat
oil in a large saute 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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