Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE SALAD
FOR THE MARINATED ARUGULA
FOR THE MINTYOGURT SAUCE
FOR THE MAHIMAHI
Preparation
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. "Its 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 on May 17, 1998
