Mahi-Mahi with Cracked Wheat Salad and Mint-Yogurt Sauce

4 Servings

Try this Mahi-Mahi with Cracked Wheat Salad and Mint-Yogurt Sauce recipe, or post your own recipe for Mahi-Mahi with Cracked Wheat Salad and Mint-Yogurt Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Mahi-Mahi with Cracked Wheat Salad and Mint-Yogurt Sauce Ingredients

FOR THE SALAD	1 ts Olive oil
1 c Bulgur	1 ds Paprika
1 c Water	FOR THE MINTYOGURT SAUCE
1/4 ts Salt	1/2 Lime; zest
1 lg Cucumber; peeled, seeded and	1/2 c Yogurt
1/2 c Fresh chopped parsley	1 tb Chopped mint
4 tb Olive oil	1 ds Tabasco
2 tb Lemon juice	FOR THE MAHIMAHI
Salt and pepper; to taste	4 Mahi-mahi steaks
FOR THE MARINATED ARUGULA	Extra virgin olive oil
1/4 lb Arugula	Salt and pepper; to taste
1/4 ts Lemon juice	2 lg Ripe tomatoes; sliced

Instructions for Mahi-Mahi with Cracked Wheat Salad and Mint-Yogurt Sauce

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

Main Ingredient: BeefCuisine: Uncategorized