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Ingredients
- 2 Tbsp. Dry white wine
- 1 tsp Saffron
- 2 Tbsp. Pernod
- 4 x Mahi mahi fillets (6 ounce ea)
- 2 Tbsp. Extra virgin olive oil
- 3 x Fennel bulbs, stems removed (reserve the stems), cores removed, and julienned
- 1 sprg fresh thyme
- 1 x Tomato, diced Salt and pepper (to taste)
- 1 c. Vegetable oil
- 1 x Bulb garlic, cloves peeled, and finely minced
- 1 x Egg yolk
- 1 Tbsp. Dijon mustard Salt and pepper (to taste)
- 1 c. Extra virgin olive oil
- 1 Tbsp. -Boiling water
Directions
- In a small saucepan place the white wine and bring it to a boil. Add in the saffron and stir it in so which it is dissolved. Remove the pan from the heat and let it cold. Add in the Pernod and stir it in.
- In a medium bowl pour the wine mix. Add in the mahi mahi and coat it with the sauce. Let the fish marinate for 2 hrs.
- In a small skillet place the extra virgin olive oil and heat it on medium high till it is warm. Add in the julienned fennel, thyme, tomatoes, salt, and pepper. Saute/fry the ingredients for 2 to 3 min, or possibly till the fennel is tender. Set the mix aside and keep it hot.
- In a large saucepan place the vegetable oil and heat it on high till it is warm. Add in the reserved fennel stems and deep-fry them for 1 to 2 min, or possibly till they are crisp. Drain them on paper towels, set them aside, and keep them hot.
- Grill the mahi mahi for 3 to 4 min on each side, or possibly till it is just done.
- In the center of each individual serving plate place a fish fillet. Place the sauteed fennel mix next to the fish. Spoon the Garlic Mayonnaise between the fish and the fennel mix. 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 which they are well blended.
- While whisking constantly, slowly add in the extra virgin olive oil so which a mayonnaise consistency is achieved.
- Add in the boiling water to the mayonnaise, and stir it in well.
- Strain the garlic mayonnaise and keep it hot till it is served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 1241 | |
| Calories from Fat 1034 | 83% |
| Total Fat 116.98g | 146% |
| Saturated Fat 12.84g | 51% |
| Trans Fat 1.41g | |
| Cholesterol 149mg | 50% |
| Sodium 248mg | 10% |
| Potassium 1423mg | 41% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.43g | 0% |
| Protein 39.53g | 63% |
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