Step 1

For the cilantro dressing, place all the ingredients in a blender. Blend starting on low and increasing to medium speed until the dressing is emulsified but small bits of cilantro still remain.

Step 2

Toss the dressing together with all the slaw ingredients, and set the finished slaw aside.

Step 3

For the mango salsa, stir together all the ingredients until combined. Taste to adjust the salt to your taste, and set the salsa aside for the flavors to meld.

Step 4

To make the chipotle aioli, place the egg into a blender along with the sea salt, lime juice, and chipotle powder. Start blending on low, and drizzle the avocado oil in a thin steady stream, increasing the speed as you go.

Step 5

Keep blending while you continue to add the oil until the chipotle aioli has become quite thick. Transfer the aioli from the blender to a container to refrigerate while you finish the recipe. I like to place mine in a squeeze bottle for convenience and for presentation.

Step 6

Next make sure you have your toppings prepared, and heat the grill over medium high heat until it reaches around 400ºF.

Step 7

While the grill heats, mix together all the spices for the fish with the avocado oil. Then evenly coat the fish with the spice mixture. When the grill is preheated, place the fish fillets on the grill and lower the heat to medium to maintain a temperature between 350º-400ºF.

Step 8

Grill just until the fish loosens from the grill before turning. My fillets were about 1/2″ on the thin side and 1″ on the thickest part. They took 4-5 minutes for the first side, and 2-3 for the second. The cooking time will vary depending on thickness of fillet.

Step 9

When the fish is finished cooking, serve with the slaw, mango salsa, chipotle aioli, and toppings of choice.