Mouthwatering Sesame-Crusted Mahi Mahi with Ir

Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. 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 a 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 shiso, add to sauce, and blend for about 10 more seconds. Season to taste with salt and white pepper. Keep the sauce warm.

Preheat the oven to 425 degrees F (220 degrees C).

Heat oil in a large oven-safe sauté pan over high heat. Season both sides of the mahi mahi with salt and white pepper.

Mix white and black sesame seeds together on a plate or flat dish. Place the top side only of each fillet into sesame seeds, pressing fillets down into seeds so they stick. Make sure that the crusted sides are evenly crusted with seeds.

Add fish, sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters. Pan-sear fish for about 30 to 45 seconds per side.

Move the pan into the preheated oven, or transfer fish to a baking sheet, and cook for 5 to 6 minutes.

Serve fillets, sesame crust-side up, with ginger butter sauce.