Grilled Mahi with Arugula

*(watercress can be substituted) Pat steaks dry, brush with 1 tsp. olive oil, and grill over medium hot coals. Use remaining 1 tsp. of olive oil to coat the bottom of a skillet. saute onion and garlic with salt and pepper until onion is translucent and garlic has begun to color. Add tomatoes; cook until they begin to glisten. Add arugula, tossing to blend. Adjust salt and pepper, serve over grilled fish. Nutritional information per serving: Protein: 41 grams (74%); Carbohydrates: 5.7 grams (10%); Fat: 4 grams (16%); Calories: 228; Sodium: 330 mg.; Cholesterol: 158 mg. Exchanges: 1 vegetable, 5 lean meat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias