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