Mexican Mahi Salad

Ingredients

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• 1 1/2 pureed chipotle peppers in adobo
• 3 tbsp olive oil
• 4 (5 oz.) boneless, skinless mahi mahi fillets
• 1 qt shredded Napa or Savoy cabbage
• 1 cup canned black beans, drained and rinsed
• 1 cup sliced California Ripe Olives
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onion
• 2 tbsp lime juice
• salt to taste

Procedure

1. Whisk together chipotle puree and 1 tablespoon of olive oil.Place mahi mahi fillets in bowl and coat with chili puree.Cover and refrigerate for 30 minutes.
2. In a medium sized mixing bowl,combine cabbage,beans,California Ripe Olives,tomatoes,avocado,cilantro and green onion. Pour in lime juice and remaining olive oil,season with salt to taste and toss to coat.Set aside.
3. Preheat grill to medium-high.Cook mahi fillets for approximately 3 minutes on each side or until cooked through. Serve each on top of a mound of cabbage slaw.Serves 4.
4. Tip: Try with other white flesh fish like U.S. catfish.

Serves 4.