| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
6 oz. mahi mahi steaks |
| 2 |
t |
Olive oil |
| 1 |
|
Purple onion, thinly sliced |
| 2 |
|
Garlic cloves |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
|
Tomatoes |
|
|
peeled seeded & chopped |
| 1 |
|
Handful chopped arugula* |
|
|
fresh |
INSTRUCTIONS
(watercress can be substituted) Pat steaks dry, brush with 1 tsp.
olive oil, and grill over medium hot coals. Use remaining 1 tsp. of
olive oil to coat the bottom of a skillet. Saut onion and garlic with
salt and pepper until onion is translucent and garlic has begun to
color. Add tomatoes; cook until they begin to glisten. Add arugula,
tossing to blend. Adjust salt and pepper, serve over grilled fish.
Nutritional information per serving: Protein: 41 grams (74%);
Carbohydrates: 5.7 grams (10%); Fat: 4 grams (16%); Calories: 228;
Sodium: 330 mg.; Cholesterol: 158 mg. Exchanges: 1 vegetable, 5
lean meat Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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