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
4 Shiso leaves or mint
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 x 185g Mahi Mahi steaks
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Instructions

1. Heat sauce pan over medium heat
2. Combine shallots, ginger, lemon juice, and white wine
3. Cook until liquid is reduced to approximately 2 tablespoons
4. Stir in heavy cream, and bring to light boil
5. Reduce cream by half; do not burn. Stir in soy sauce, transfer to blender
6. Blend on low slowly adding butter, few cubes at a time until butter is emulsified
7. Roughly chop or tear Shiso add to sauce, blend for 10 more seconds
8. Season to taste with kosher salt and pepper. Keep sauce warm
9. Preheat oven to 425 degrees F (220 degrees C)
10. Heat oil in a large saute pan over high heat. Season both sides of the fish with kosher salt and white pepper
11. Mix together white and black sesame seeds, place in a plate or flat dish
12. Press the top side only of each steak into the mixture, and press seeds into fish so it sticks
13. Make sure that the crusted sides are evenly crusted with the seeds
14. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters
15. Pan sear fish for about 30 to 45 seconds per side
16. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes
17. Serve sesame crust side up with ginger butter sauce

 

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