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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 cook jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- You need Fish:
- Provide 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Prepare 1/4 cup jerk seasoning (see below)
- Provide 3 tbs olive oil
- Prepare 2/3 cup unsweetened shredded or flaked coconut
- Prepare Salad:
- Take 8 cups mixed greens or spinach
- Provide 2 cups mango, cubed
- Provide 1 cups halved cherry tomatoes
- Provide 1/4 cup chopped basil
- You need 1/4 cup chopped cilantro
- Take 1 avocado, cubed
- Provide 1/3 cup unsweetened shredded or flaked coconut
- Provide 1 cup blueberries
- You need 1/2 cup crushed cashews
- Use Chile Ginger Vinaigrette:
- Provide 1/4 cup olive oil
- Prepare 2 tbs orange juice
- Prepare 1 tbs cider vinegar
- Provide 1 (1 inch) knob fresh ginger
- Get 1 red fresno chile, seeded
- You need Freshly ground salt and pepper
- Use Jerk Seasoning: (Store bought works too!)
- Take 1 tbs garlic powder
- Take 2 tsp cayenne pepper
- Provide 2 tsp dried thyme
- Get 2 tsp kosher salt
- Take 1 tsp ground all-spice
- You need 1/2 tsp freshly ground pepper
- Get 1/2 tsp crushed red pepper flakes
- Provide 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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