Recipe: Tasty Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Jerk Mahimahi Salad with Ginger Chile Vinaigrette.

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

Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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