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1
In a small saucepan place the white wine and bring it to a boil.
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2
Add the saffron and stir it in so that it is dissolved.
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3
Remove the pan from the heat and let it cool.
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4
Add the Pernod and stir it in.
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5
In a medium bowl pour the wine mixture.
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6
Add the mahi mahi and coat it with the sauce.
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7
Let the fish marinate for 2 hours.
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8
In a small skillet place the olive oil and heat it on medium high until it is hot.
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9
Add the julienned fennel, thyme, tomatoes, salt, and pepper.
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10
Saute the ingredients for 2 to 3 minutes, or until the fennel is tender.
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11
Set the mixture aside and keep it warm.
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12
In a large saucepan place the vegetable oil and heat it on high until it is hot.
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13
Add the reserved fennel stems and deep-fry them for 1 to 2 minutes, or until they are crisp.
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14
Drain them on paper towels, set them aside, and keep them warm.
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15
Grill the mahi mahi for 3 to 4 minutes on each side, or until it is just done.
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16
In the center of each individual serving plate place a fish fillet.
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17
Place the sauteed fennel mixture next to the fish.
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18
Spoon the Garlic Mayonnaise between the fish and the fennel mixture.
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19
Place the deep-fried fennel on top of the fish for a garnish.
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20
For Garlic Mayonnaise: In a small bowl place the garlic, egg yolk, mustard, salt, and pepper.
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21
Whisk the ingredients together so that they are well blended.
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22
While whisking constantly, slowly add the olive oil so that a mayonnaise consistency is achieved.
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23
Add the boiling water to the mayonnaise, and stir it in well.
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24
Strain the garlic mayonnaise and keep it warm until it is served.
