Sesame-Crusted Mahi Mahi with Ginger Soy Butter

Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. The mixture will start to simmer and reduce, eventually reaching approximately 2 tablespoons of liquid. Stir in heavy cream and bring the mixture to a gentle boil, allowing it to simmer further until the cream has reduced by half. Be cautious not to burn the sauce during this process.

Stir in soy sauce, then transfer the mixture to a blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is fully incorporated and emulsified. Add roughly chopped or torn shiso to the sauce, then blend for an additional 10 seconds.

Season the sauce to taste with salt and white pepper. To keep it warm, maintain a low temperature.

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 the fillets down firmly so they stick evenly.

Add fish, with the sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters when handling the fish.

Pan-sear the fish for about 30 to 45 seconds per side, taking care not to overcook it.

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

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