2 tbsp dry white wine
1 tsp saffron
2 tbsp pernod
4 mahi mahi fillets (6 oz ea)
2 tbsp olive oil
3 fennel bulbs, stems removed (reserve t
1 sprig fresh thyme
1 tomato, diced
1 salt and pepper (to taste)
1 cup vegetable oil
GARLIC MAYONNAISE
1 bulb garlic, cloves peeled, and fine
1 egg yolk
1 tbsp dijon mustard
1 salt and pepper (to taste)
1 cup olive oil boiling water
Directions
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.
Servings: 4 servings
Bourride Of Mahi Mahi With Garlic Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Salad; Sauce; Vegetable
The History of Recipes
Historians have traced the existance of recipes back into distant history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these old records were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is popular today, but instead accounts of the types of meals on the tables of the nobility of those days. Over the following few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. However, it was during the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing popular recipes of the day. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Bourride Of Mahi Mahi With Garlic Mayonnaise recipe.
