• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bourride of Mahi Mahi with Garlic Mayonnaise

  • Recipe Submitted by on

Category: Sauces, Seafood

 Ingredients List

  • 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


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”š
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”šed 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.

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