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Grilled Mahi-Mahi with Arugula
Serves 4
Time 15 min
Make this simple dinner or lunch main course in the summer, when tomatoes are at their best. Substitute spinach for the arugula, if desired.
Special Diets:
Ingredients
- 4 (6.0-ounce) mahi-mahi steaks
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, more to taste
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced
- 2 large tomatoes
- 1 handful chopped fresh arugula, chopped
- 1/4 teaspoon ground black pepper, more to taste
Method
Prepare a grill for medium heat.
Pat mahi-mahi dry, brush with 1 teaspoon of the oil and season all over with salt and pepper.
Grill for about 4 minutes per side, 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 and cook until onions are translucent and garlic has begun to color.
Spoon vegetables over grilled mahi-mahi and serve.
Nutritional Info:
Per serving: 190 calories (35 from fat), 4g total fat, 0.5g saturated fat, 125mg cholesterol, 450mg sodium, 6g carbohydrates (2g dietary fiber, 3g sugar), 33g protein.
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.
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Ingredients
- 4 (6.0-ounce) mahi-mahi steaks
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, more to taste
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced
- 2 large tomatoes
- 1 handful chopped fresh arugula, chopped
- 1/4 teaspoon ground black pepper, more to taste