Recipe of Appetizing Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Jerk Mahimahi Salad with Ginger Chile Vinaigrette. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Jerk Mahimahi Salad with Ginger Chile Vinaigrette Recipe.

You can have Jerk Mahimahi Salad with Ginger Chile Vinaigrette using 31 ingredients and 7 steps. Here is how you cook it.

Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette

1. You need of Fish:.
2. Make ready 1 lb of mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute).
3. Prepare 1/4 cup of jerk seasoning (see below).
4. Prepare 3 tbs of olive oil.
5. Prepare 2/3 cup of unsweetened shredded or flaked coconut.
6. It’s of Salad:.
7. You need 8 cups of mixed greens or spinach.
8. You need 2 cups of mango, cubed.
9. You need 1 cups of halved cherry tomatoes.
10. Take 1/4 cup of chopped basil.
11. It’s 1/4 cup of chopped cilantro.
12. Prepare 1 of avocado, cubed.
13. It’s 1/3 cup of unsweetened shredded or flaked coconut.
14. Take 1 cup of blueberries.
15. Make ready 1/2 cup of crushed cashews.
16. You need of Chile Ginger Vinaigrette:.
17. It’s 1/4 cup of olive oil.
18. You need 2 tbs of orange juice.
19. Prepare 1 tbs of cider vinegar.
20. Take 1 (1 inch) of knob fresh ginger.
21. Take 1 of red fresno chile, seeded.
22. Make ready of Freshly ground salt and pepper.
23. It’s of Jerk Seasoning: (Store bought works too!).
24. Make ready 1 tbs of garlic powder.
25. It’s 2 tsp of cayenne pepper.
26. Make ready 2 tsp of dried thyme.
27. Make ready 2 tsp of kosher salt.
28. You need 1 tsp of ground all-spice.
29. It’s 1/2 tsp of freshly ground pepper.
30. You need 1/2 tsp of crushed red pepper flakes.
31. Prepare 1/2 tsp of cinnamon.

Jerk Mahimahi Salad with Ginger Chile Vinaigrette step by step

1. Make the jerk seasoning by putting all the ingredients in a glass jar and shake to combine. Store the excess for future use..
2. Make the fish. Sprinkle the mahimahi with jerk seasoning. Rub with 2 tbs of olive oil to coat. Press coconut onto fish to adhere..
3. In a large skillet, heat the remaining tbs of olive oil over medium. When it shimmers, add the fish, and sear 2 to 3 minutes, then flip and cook for 3 to 4 more minutes more, or until flakey and opaque..
4. Make the salad. In a large bowel, toss together the greens, mango, tomatoes, basil and cilantro..
5. Place warm fish on the salad. Add avocado. Sprinkle the salad with coconut, blueberries, and cashews..
6. Make the vinaigrette. Blend together olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper..
7. Drizzle the vinaigrette over the salad and enjoy!.