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Lemony Mahi Mahi with Arugula and Chickpea Salad


At work (and while sitting in rush hour traffic) I totally daydreamed about my dinner. This dish is extremely light, but filling. Although it is technically still spring, tonight feels like a summer night. This is the ideal summer (or spring) night dinner.
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Lemony Mahi Mahi:

-1 6oz mahi filet

-fresh lemon juice

-sea salt and ground black pepper

Dress the mahi in lemon juice and sprinkle with salt and pepper. Broil on high for 10 minutes on each side.

Arugula and Chickpea Salad:

-2 cups fresh arugula

-1 tbs red onion, chopped

-1/4 cup chickpeas

-1 tbs feta (cow, goats, or sheep will do)

-1 tbs fresh lemon juice

-1/2 tbs aged balsamic vinegar

-1 tbs olive oil

-sea salt and ground black pepper

Combine the first three ingredients in a bowl. Dress with lemon juice, balsamic, and olive oil. Sprinkle with feta cheese and salt and pepper to taste.
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