---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Sauces
       Yield: 4 servings
       2 tb Dry white wine
       1 ts Saffron
       2 tb Pernod
       4    Mahi mahi fillets (6 oz ea)
       2 tb Olive oil
       3    Fennel bulbs; stems removed
            - (reserve the stems), cores
            -  removed, and julienned
       1    Sprig fresh thyme
       1    Tomato; diced
            Salt and pepper (to taste)
       1 c  Vegetable oil
 -----------------------------GARLIC MAYONNAISE-----------------------------
       1    Bulb garlic; cloves peeled,
            -  and finely chopped
       1    Egg yolk
       1 tb Dijon mustard
            Salt and pepper (to taste)
       1 c  Olive oil
       1 tb -Boiling water
   In a small saucepan place the white wine and bring it to a boil.  Add the
   saffron and stir it in so that it is dissolved.  Remove the pan from the
   heat and let it cool.  Add the Pernod and stir it in.
   In a medium bowl pour the wine mixture.  Add the mahi mahi and coat it with
   the sauce.  Let the fish marinate for 2 hours.
   In a small skillet place the olive oil and heat it on medium high until it
   is hot.  Add the julienned fennel, thyme, tomatoes, salt, and pepper. Saut‚
   the ingredients for 2 to 3 minutes, or until the fennel is tender. Set the
   mixture aside and keep it warm.
   In a large saucepan place the vegetable oil and heat it on high until it is
   hot.  Add the reserved fennel stems and deep-fry them for 1 to 2 minutes,
   or until they are crisp.  Drain them on paper towels, set them aside, and
   keep them warm.
   Grill the mahi mahi for 3 to 4 minutes on each side, or until it is just
   In the center of each individual serving plate place a fish fillet.  Place
   the saut‚ed fennel mixture next to the fish.  Spoon the Garlic Mayonnaise
   between the fish and the fennel mixture.  Place the deep-fried fennel on
   top of the fish for a garnish.
   For Garlic Mayonnaise: In a small bowl place the garlic, egg yolk, mustard,
   salt, and pepper.  Whisk the ingredients together so that they are well
   While whisking constantly, slowly add the olive oil so that a mayonnaise
   consistency is achieved.
   Add the boiling water to the mayonnaise, and stir it in well.
   Strain the garlic mayonnaise and keep it warm until it is served.