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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.