Ingredients:

4 mahi-mahi fillets, about 6-oz each and 1" thick (or other firm fish)
Canola oil
Urban Accents Puebla Mole DRYGLAZE
6-8 cups mixed baby greens
2 tomatoes, seeded and finely diced
2/3 cup pecan halves, toasted
1/3 cup golden raisins

Dressing:
1/2 cup buttermilk
1/4 cup sour cream
2 Tbsp chopped green onion
Juice of 1 lime, approx 1 Tbsp + 1 tsp
1 tsp Urban Accents Mesa Rosa Chipotle

Directions:

Place mahi-mahi filets on paper towels for a few minutes to drain away any excess moisture, then place in shallow pan.  Liberally brush both sides with canola oil and sprinkle both sides with Puebla Mole DRYGLAZE.  Cover and refrigerate for 30 minutes. 

To Grill: Prepare grill for medium-high heat.  Grill fish until it is opaque throughout, about 4 to 5 minutes on each side.  To Bake: Preheat oven to 400 degrees Fahrenheit.  Place filets in 2" deep baking pan; cover with foil and bake for 10 minutes.  Remove foil and bake for 5 to 7 more minutes until fish flakes. 

In small bowl, combine buttermilk, sour cream, lime juice and Mesa Rosa Chipotle.  Stir in green onion and chill for at 30 minutes so flavors can blend.  Divide greens between plates.  Top with tomatoes, pecans and raisins.   Drizzle dressing over each salad and top each with a mahi-mahi filet.