The South Beach Diet Cookbook by Arthur Agatston

Author:Arthur Agatston
Language: eng
Format: epub
Publisher: Rodale
Published: 2004-04-11T04:00:00+00:00

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From the Menu of . . .

THE LOEWS MIAMI BEACH HOTEL

1601 Collins Avenue, Miami Beach

EXECUTIVE CHEF MARC EHRLER

THE LOEWS MIAMI BEACH HOTEL WAS THE FIRST TO OPEN ON THE HOTEL STRIP ON COLLINS AVENUE. IT HELPED LAY THE GROUNDWORK FOR THE MIAMI BEACH RENAISSANCE.

Grilled Mahi Mahi on Chopped Salad with Olive Oil Lemon Vinaigrette

PHASE 1

1 mahi mahi fillet (7 ounces) Extra virgin olive oil

Salt

Pepper

1 cup iceberg lettuce, torn

1 cup arugula leaves

1 small cucumber, sliced

½ cup jarred marinated artichokes

¼ cup chopped red bell pepper

2 teaspoons finely chopped yellow bell pepper

¼ cup red onion, thinly sliced

1 tablespoon fresh basil, roughly chopped

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

Salt

Black pepper

Preheat the grill.

Place the mahi mahi on a small plate. Drizzle the mahi mahi with olive oil and season with salt and pepper. Place the mahi mahi on the grill at the 10 o’clock position for 2½ minutes. Turn the mahi mahi to 2 o’clock. Cook for another 2½ minutes and flip over. Repeat the cooking instruction on the other side of the fish and cook until done.

In a medium mixing bowl, combine the lettuce, arugula, cucumber, artichokes, red pepper, yellow pepper, onion, and basil. Toss with the olive oil and lemon juice. Season with salt and pepper to taste. Place the salad in a serving dish and arrange the cooked mahi mahi on top.

Makes 1 serving

NUTRITION AT A GLANCE

Per serving: 386 calories, 15 g fat, 2 g saturated fat, 42 g protein, 21 g carbohydrate, 8 g dietary fiber, 145 mg cholesterol, 231 mg sodium

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