Mahi-mahi with cracked wheat salad and mint-yogurt sauce

Yield: 4 Servings

Measure Ingredient
1 cup Bulgur
1 cup Water
¼ teaspoon Salt
1 large Cucumber; peeled, seeded and chopped
½ cup Fresh chopped parsley
4 tablespoons Olive oil
2 tablespoons Lemon juice
\N \N Salt and pepper; to taste
¼ pounds Arugula
¼ teaspoon Lemon juice
1 teaspoon Olive oil
1 dash Paprika
½ \N Lime; zest
½ cup Yogurt
1 tablespoon Chopped mint
1 dash Tabasco
4 \N Mahi-mahi steaks
\N \N Extra virgin olive oil
\N \N Salt and pepper; to taste
2 larges Ripe tomatoes; sliced





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" <> on July 30, 1997, converted by MC_Buster.

Recipe by: Robert Stehling, Chef, Hominy Grill Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 17, 1998

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