How to cook Sesame Baked Mahi-Mahi Fillets
- 6 mahi-mahi fillets (6-8 ounces each )
- 2 teaspoons fresh ginger root, minced
- 4 tablespoons black sesame seeds
- 4 tablespoons sesame seeds
- 1/2 cup dry white wine
- 1 lemon, juiced
- 3 shallots, minced
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1/2 cup heavy cream
- Coarse sea salt
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- ground white pepper
- 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.
- Season to taste with sea salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F.
- Heat oil in a large saute pan over high heat.
- Season both sides of the mahi-mahi 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 mahi-mahi fillet into the mixture, and press seeds into the mahi-mahi fillets so it sticks.
- When oil is hot, add the mahi-mahi fillets, sesame seed side down to pan.
- Pan sear the mahi-mahi fillets for about 30-45 seconds per side.
- Place pan into oven, or transfer the mahi-mahi fillets to baking sheet, and cook in oven for about 5-6 minutes.
- Serve sesame crust side up with the ginger butter sauce.
This recipe for Sesame Baked Mahi-Mahi Fillets serves/makes: 6
The Sesame Baked Mahi-Mahi Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mahi-Mahi
Preparation Method: Baked