Bourride of mahi mahi with garlic mayonnaise
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Bourride of mahi mahi with garlic mayonnaise
  Garlic    Sauces    Mayonnaise    Seafood  
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36976. Report a problem with this recipe.
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      Title: Bourride of mahi mahi with garlic mayonnaise
 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

MMMMM---------------------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 done.
  
  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 blended.
  
  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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Recipe ID 36976 (Apr 03, 2005)

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