How to Make Tasty Jerk Mahimahi Salad with Ginger Chile Vinaigrette

How to Make Tasty Jerk Mahimahi Salad with Ginger Chile Vinaigrette

- in Cherry Tomatoes
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Jerk Mahimahi Salad with Ginger Chile Vinaigrette.

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

Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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

Jerk Mahimahi Salad with Ginger Chile Vinaigrette instructions

  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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