INGREDIENTS

INSTRUCTIONS

For the salad: Place bulghur into container with tight-fitting lid.  In
a small saucepan, bring water and salt to rolling boil. Pour over
bulghur, cover and let stand 15 minutes. Fluff with fork. Spread on
baking sheet to cool. In large bowl, mix bulghur, cucumber and
parsley. Toss well. Drizzle with olive oil and lemon juice. Season
with salt and pepper.  For the marinated arugula: Mix arugula, lemon
juice, olive oil and  paprika together. Marinate for 20 minutes.  For
the mint-yogurt sauce: Mix lime zest, yogurt, mint and Tabasco
together. Let sit for 1 hour in refrigerator.  To serve: Season
mahi-mahi with olive oil, salt and pepper. Grill to  desired
temperature. Arrange sliced tomatoes on plate with marinated  arugula.
Spoon cracked wheat salad over tomatoes. Serve fish  alongside with
mint-yogurt sauce.  Cracked wheat salad with cucumbers and garden-fresh
tomatoes. Stehling  serves this dish alongside grilled mahi-mahi, with
marinated arugula  and minted yogurt sauce. The salad uses bulghur
wheat. "It's sort of  a takeoff on tabbouleh," he says. Bulghur wheat
is wheat kernels that  have been steamed, dried and crushed. It has a
tender, chewy texture.  Notes: Hominy Grill on Rutledge Avenue,
Charleston, SC  Hanneman: Recipes provided by "Ann Burger"
<www.charleston.net/> on  July 30, 1997, converted by MC_Buster.
Recipe by: Robert Stehling, Chef, Hominy Grill  Posted to MC-Recipe
Digest by Kitpath <phannema@wizard.ucr.edu> on  May 17, 1998

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