Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Get Fish:
- Get 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Get 1/4 cup jerk seasoning (see below)
- Prepare 3 tbs olive oil
- Take 2/3 cup unsweetened shredded or flaked coconut
- Make ready Salad:
- Make ready 8 cups mixed greens or spinach
- Prepare 2 cups mango, cubed
- Prepare 1 cups halved cherry tomatoes
- Prepare 1/4 cup chopped basil
- Make ready 1/4 cup chopped cilantro
- Take 1 avocado, cubed
- Get 1/3 cup unsweetened shredded or flaked coconut
- Get 1 cup blueberries
- Make ready 1/2 cup crushed cashews
- Make ready Chile Ginger Vinaigrette:
- Take 1/4 cup olive oil
- Get 2 tbs orange juice
- Make ready 1 tbs cider vinegar
- Prepare 1 (1 inch) knob fresh ginger
- Make ready 1 red fresno chile, seeded
- Prepare Freshly ground salt and pepper
- Get Jerk Seasoning: (Store bought works too!)
- Make ready 1 tbs garlic powder
- Prepare 2 tsp cayenne pepper
- Take 2 tsp dried thyme
- Get 2 tsp kosher salt
- Get 1 tsp ground all-spice
- Prepare 1/2 tsp freshly ground pepper
- Prepare 1/2 tsp crushed red pepper flakes
- Make ready 1/2 tsp cinnamon
Instructions to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Make the jerk seasoning by putting all the ingredients in a glass jar and shake to combine. Store the excess for future use.
- Make the fish. Sprinkle the mahimahi with jerk seasoning. Rub with 2 tbs of olive oil to coat. Press coconut onto fish to adhere.
- 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.
- Make the salad. In a large bowel, toss together the greens, mango, tomatoes, basil and cilantro.
- Place warm fish on the salad. Add avocado. Sprinkle the salad with coconut, blueberries, and cashews.
- Make the vinaigrette. Blend together olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper.
- Drizzle the vinaigrette over the salad and enjoy!
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