How To make Bourride Of Mahi Mahi with Garlic Mayonnaise

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