Recipe of Yummy Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Jerk Mahimahi Salad with Ginger Chile Vinaigrette. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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 cook it.

Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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