Mexican Mahi Salad


  • 1 1/2 tablespoons Chipotle peppers in adobo, pureed
  • 3 tablespoons olive oil
  • 4 (5 oz.) boneless, skinless mahi mahi fillets
  • 1 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 lime juice
  • Salt to taste


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. 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. 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.

*substitute your favorite meaty white fish if desired

Nutritional Analysis Per Serving: Calories 390, Fat 22g, Cholesterol 105mg, Sodium 530mg, Carbohydrate 21g, Protein 32g, Calories from fat 49%.