1 1/2 Tbsp. pureed chipotle peppers in adobo 3 Tbsp. olive oil 4 (5 oz.) boneless, skinless mahi mahi fillets 1 qt. Napa or Savoy cabbage 1 c. canned black beans, drained and rinsed 1 c. sliced California Ripe Olives 1 c. cherry tomatoes, halved 1 medium avocado, diced 1/3 c. chopped cilantro 1/4 c. chopped green onion 2 Tbsp. lime juice salt to taste
Note: you may substitute your favorite meaty white fish if desired.
What to do:
1. Whisk together chipotle puree and 1 Tbsp. of olive oil. Place mahi mahi fillets in bowl and coat with chili puree. Cover and refrigerate for 30 min. 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 min. on each side or until cooked through. Serve each on top of a mound of cabbage slaw.
