Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 6 oz. mahi mahi steaks |
| 2 teaspoons | Olive oil |
| 1 small | Purple onion; thinly sliced |
| 2 \N | Garlic cloves |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| 2 larges | Tomatoes peeled, seeded & chopped |
| 1 \N | Handful chopped arugula* (fresh) |
*(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@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias