Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Take Fish:
- Prepare 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Make ready 1/4 cup jerk seasoning (see below)
- Take 3 tbs olive oil
- Get 2/3 cup unsweetened shredded or flaked coconut
- Prepare Salad:
- Prepare 8 cups mixed greens or spinach
- Make ready 2 cups mango, cubed
- Prepare 1 cups halved cherry tomatoes
- Make ready 1/4 cup chopped basil
- Take 1/4 cup chopped cilantro
- Prepare 1 avocado, cubed
- Get 1/3 cup unsweetened shredded or flaked coconut
- Make ready 1 cup blueberries
- Make ready 1/2 cup crushed cashews
- Prepare Chile Ginger Vinaigrette:
- Make ready 1/4 cup olive oil
- Make ready 2 tbs orange juice
- Get 1 tbs cider vinegar
- Get 1 (1 inch) knob fresh ginger
- Make ready 1 red fresno chile, seeded
- Make ready Freshly ground salt and pepper
- Prepare Jerk Seasoning: (Store bought works too!)
- Take 1 tbs garlic powder
- Get 2 tsp cayenne pepper
- Take 2 tsp dried thyme
- Take 2 tsp kosher salt
- Get 1 tsp ground all-spice
- Get 1/2 tsp freshly ground pepper
- Get 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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