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