Recipe - Mahi-Mahi With Cracked Wheat Salad And Mint-Yogurt Sauce

FOR THE SALAD
1 cup Bulgur
1 cup Water
One fourth teaspoon Salt
1 lg Cucumber; peeled, seeded and
chopped
One half cup Fresh chopped parsley
4 tablespoon Olive oil
2 tablespoon Lemon juice
Salt and pepper; to taste

FOR THE MARINATED ARUGULA
One fourth pound Arugula
One fourth teaspoon Lemon juice
1 teaspoon Olive oil
1 ds Paprika

FOR THE MINTYOGURT SAUCE
One half Lime; zest
One half cup Yogurt
1 tablespoon Chopped mint
1 ds Tabasco

FOR THE MAHIMAHI
4 Mahimahi steaks
Extra virgin olive oil
Salt and pepper; to taste
2 lg Ripe tomatoes; cut or sliced up

For the salad: Place bulghur into container with tightfitting 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 mintyogurt sauce: Mix lime zest, yogurt, mint and Tabasco
together. Let sit for 1 hour in refrigerator.

To serve: Season mahimahi with olive oil, salt and pepper. Grill to
desired temperature. Arrange cut or sliced up tomatoes on plate with marinated
arugula. Spoon cracked wheat salad over tomatoes. Serve fish alongside with
mintyogurt sauce.

Cracked wheat salad with cucumbers and gardenfresh tomatoes. Stehling
serves this dish alongside grilled mahimahi, 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" www.charleston.net/ on July
30, 1997, converted by MC_Buster.

Recipe by: Robert Stehling, Chef, Hominy Grill

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 17,
1998