Name: Mexican Mahi Salad
Ingredients: 1 1/2 tablespoon Chipotle peppers in adobo (pureed); 3 tablespoon olive oil; 4 Boneless (skinless mahi mahi fillets (5 oz.)); 1 quart Napa or Savoy cabbage (shredded); 1 cup Canned black beans (drained and rinsed); 1 cup California Black Ripe Olives (sliced); 1 cup Cherry tomatoes (halved); 1 medium avocado (chopped); 1/3 cup chopped cilantro; 1/4 cup Green onions (chopped); 2 tablespoon TBSP. lime juice; Salt to taste

Mexican Mahi Salad

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Servings

Ingredients

1 1/2 tablespoon Chipotle peppers in adobo pureed
3 tablespoon olive oil
4 Boneless skinless mahi mahi fillets (5 oz.)
1 quart Napa or Savoy cabbage shredded
1 cup Canned black beans drained and rinsed
1 cup California Black Ripe Olives sliced
1 cup Cherry tomatoes halved
1 medium avocado chopped
1/3 cup chopped cilantro
1/4 cup Green onions chopped
2 tablespoon TBSP. lime juice
Salt to taste

Instructions

1 Whisk together chipotle puree and 1 tablespoon of olive oil.2 Place mahi mahi fillets in bowl and coat with chili puree.3 Cover and refrigerate for 30 minutes.4 In a medium sized mixing bowl, combine cabbage, beans, California Ripe Olives, tomatoes, avocado, cilantro and green onion.5 Pour in lime juice and remaining olive oil, season with salt to taste and toss to coat6 Set aside. Preheat grill to medium-high.7 Cook mahi fillets for approximately 3 minutes on each side or until cooked through.8 Serve each on top of a mound of cabbage slaw.
*substitute your favorite meaty white fish if desired
Source:
http://calolive.org/