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

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