DIRECTIONS
Preheat grill to 400 degrees.
Brush both sides of each fillet with olive oil; sprinkle with salt and pepper.
Grill 5 to 7 minutes per side, depending on the thickness.
Spread Chipotle Aioli on each side of toasted bun.
Layer spinach and tomato on bottom halves.
Place fish on top of tomato; top with remaining halves of bun.
Serve with lime wedges.

Chipotle Aioli:
2 chipotle peppers in          adobo sauce
2 cloves garlic, minced
3 TBSP. fresh lime juice
2 large egg yolks
1/2 tsp. salt
1/2 cup extra-light olive oil
1/2 cup avocado oil

In a food processor, pulse all of the ingredients except the oils until well combined.
With motor running, add oils in a slow steady stream.
Continue blending until mixture is thick and smooth.
Add more lime juice and salt, if necessary.
Refrigerate until serving time.
Serves 6.