Jerk Mahimahi Salad with Ginger Chile Vinaigrette.
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Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Need of Fish:.
- Require 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute).
- Require 1/4 cup of jerk seasoning (see below).
- Require 3 tbs olive oil.
- Need 2/3 cup for unsweetened shredded or flaked coconut.
- Prepare - Salad:.
- Provide 8 cups for mixed greens or spinach.
- Provide 2 cups - mango, cubed.
- Provide 1 cups of halved cherry tomatoes.
- You need 1/4 cup for chopped basil.
- Provide 1/4 cup of chopped cilantro.
- Give 1 for avocado, cubed.
- Require 1/3 cup of unsweetened shredded or flaked coconut.
- Need 1 cup of blueberries.
- Prepare 1/2 cup of crushed cashews.
- Provide of Chile Ginger Vinaigrette:.
- Give 1/4 cup for olive oil.
- Give 2 tbs for orange juice.
- Require 1 tbs of cider vinegar.
- You need 1 (1 inch) - knob fresh ginger.
- Need 1 of red fresno chile, seeded.
- You need for Freshly ground salt and pepper.
- Provide for Jerk Seasoning: (Store bought works too!).
- Provide 1 tbs for garlic powder.
- Require 2 tsp - cayenne pepper.
- You need 2 tsp of dried thyme.
- Require 2 tsp kosher salt.
- Need 1 tsp of ground all-spice.
- Need 1/2 tsp - freshly ground pepper.
- Give 1/2 tsp - crushed red pepper flakes.
- Give 1/2 tsp cinnamon.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette making process:
- 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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