Grilled Mahi-Mahi with Arugula

Grilled Mahi-Mahi with Arugula

Serves 4

Make this simple dinner or lunch main course in the summer, when tomatoes are at their best. Substitute spinach for the arugula, if desired.

  • 4 (6-ounce) mahi-mahi steaks
  • 2 teaspoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic
  • 1 small red onion, thinly sliced
  • 2 large tomatoes, peeled, seeded and chopped
  • 1 handful chopped fresh arugula
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Pat mahi-mahi dry, brush with 1 teaspoon of the oil and season all over with salt and pepper. Grill over medium hot coals, turning once, until cooked through. Transfer mahi-mahi to a plate and set aside. Heat remaining 1 teaspoon oil in a large skillet over medium heat. Add garlic, onions, and salt and pepper and cook, stirring occasionally, until onions are translucent and garlic has begun to color. Add tomatoes and cook until they begin to glisten. Add arugula, and toss to combine. Season with salt and pepper and spoon vegetables over grilled mahi-mahi.

Nutritional Info: 
Per Serving:190 calories (35 from fat), 4g total fat, 0.5g saturated fat, 125mg cholesterol, 450mg sodium, 6g carbohydrate (2g dietary fiber, 3g sugar), 33g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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