Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs		Seafood, Sauces	4	Servings

INGREDIENTS

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 Boiling water

INSTRUCTIONS

GARLIC MAYONNAISE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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