Instructions: Preparation Time: About 20 minutes, plus about 12 minutes to cook fish

Chilling Time: At least 2 hours

Rinse fish and pat dry. Place in a 9- by 13-inch baking dish, overlapping fillets slightly. Cover and bake in a 400 degree oven until just slightly translucent or wet inside; cut in thickest part to test (about 12 minutes). Let cool; then cover and refrigerate for at least 2 hours or up to 1 day.

Lift out fish; discard pan juices. Pull out and discard any bones. Break fish into bite-size chunks.

In a large bowl, combine fish, tomatoes, lime juice, garlic, olives, capers, and onions; mix gently. Season to taste with salt and pepper. Line a serving bowl with lettuce leaves; spoon in salad. Garnish with lime wedges.

Yield: Makes 8 servings.

NOTES : Keep this chilled salad in mind for summer meals - it provides a welcome respite from hot entrees. Tomatoes, olives, and capers are tossed with lime juice and chunks of mahi mahi for a refreshing Latin-influenced meal.

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