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

-------------------------FOR THE MARINATED ARUGULA-------------------------
1/4 lb Arugula
1/4 ts Lemon juice
1 ts Olive oil
1 ds Paprika

-------------------------FOR THE MINT-YOGURT SAUCE-------------------------
1/2 Lime; zest
1/2 c Yogurt
1 tb Chopped mint
1 ds Tabasco

-----------------------------FOR THE MAHI-MAHI-----------------------------
4 Mahi-mahi steaks
Extra virgin olive oil
Salt and pepper; to taste
2 lg 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 on May 17,
1998