Jerk Mahimahi Salad with Ginger Chile Vinaigrette.
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, jerk mahimahi salad with ginger chile vinaigrette. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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To begin 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 cook that.
The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- {Take of Fish:.
- {Prepare 1 lb of mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute).
- {Get 1/4 cup of jerk seasoning (see below).
- {Prepare 3 tbs of olive oil.
- {Prepare 2/3 cup of unsweetened shredded or flaked coconut.
- {Get of Salad:.
- {Prepare 8 cups of mixed greens or spinach.
- {Make ready 2 cups of mango, cubed.
- {Get 1 cups of halved cherry tomatoes.
- {Get 1/4 cup of chopped basil.
- {Get 1/4 cup of chopped cilantro.
- {Prepare 1 of avocado, cubed.
- {Get 1/3 cup of unsweetened shredded or flaked coconut.
- {Get 1 cup of blueberries.
- {Get 1/2 cup of crushed cashews.
- {Take of Chile Ginger Vinaigrette:.
- {Prepare 1/4 cup of olive oil.
- {Get 2 tbs of orange juice.
- {Take 1 tbs of cider vinegar.
- {Take 1 (1 inch) of knob fresh ginger.
- {Make ready 1 of red fresno chile, seeded.
- {Make ready of Freshly ground salt and pepper.
- {Take of Jerk Seasoning: (Store bought works too!).
- {Prepare 1 tbs of garlic powder.
- {Take 2 tsp of cayenne pepper.
- {Get 2 tsp of dried thyme.
- {Take 2 tsp of kosher salt.
- {Get 1 tsp of ground all-spice.
- {Prepare 1/2 tsp of freshly ground pepper.
- {Prepare 1/2 tsp of crushed red pepper flakes.
- {Take 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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