INGREDIENTS:½ cup cumin seed
½ cup chili powder
¼ cup ground coriander
¼ cup salt
1 ½ Tbsps. ground cinnamon
1 ½ Tbsps. red pepper flakes
1 ½ Tbsps. cracked black pepper
¼ cup brown sugar, packed
4 lbs. diced avocado
2 cups fresh lime juice
6 cups ripe olives, sliced
1 ½ cups red onion, small dice
3/4 cup chopped cilantro
1 ½ tsps. garlic salt
24 8 oz. whitefish fillets or portions (sole, cod, tilapia, trout)
Oil or melted butter as neededDIRECTIONS:1. For spice rub: In a spice-mill, coffee grinder or food processor, grind spices and brown sugar to a coarse mixture. Place spice rub in a shallow bowl, cover and store in a cool dry area.

2. To prepare salsa: In a non-reactive bowl, sprinkle lime juice over avocado. Add olives, red onion, cilantro and garlic salt, toss gently. Cover until service.

3. For each serving: Brush each fillet lightly with oil or melted butter, then press fish into spice rub until covered on all sides. Broil fish on a non-stick or spray coated surface.

4. Serve each fish portion with 3/4 cup salsa.NUTRITIONAL INFORMATION: Calories 440 (47% from fat ); Fat 23g (sat. 4g); Protein 45g; Carbohydrates 16g; Sodium 1790mg; Cholesterol 110mg; Fiber 7g
SERVINGS:24 servingsFrom:Recipe from the California Olive Industry
PHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY