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Jerk Mahimahi Salad with Ginger Chile Vinaigrette
Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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We hope you got insight from reading it, now let’s go back to 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 that.

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

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