Mexican Mahi Salad

• 1 1/2 tablespoons Chipotle peppers in adobo, pureed
• 3 tablespoons 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 tablespoons TBSP. lime juice
• Salt to taste

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 coat 6 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/