Yield: 4 Servings
|4 \N||6 oz. mahi mahi steaks|
|2 teaspoons||Olive oil|
|1 small||Purple onion; thinly sliced|
|2 \N||Garlic cloves|
|\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:
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