Recipe of Perfect Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:

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

Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central Reviews for: Photos of Soft Mahi Mahi Tacos with Ginger-Lime Dressing. The Best Spicy Vinaigrette Recipes on Yummly Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth.

Instructions to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:

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!

Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. To prepare salad: Place greens in a large bowl and toss with the remaining dressing. Serve salad with remaining dressing on the side. All Reviews for Herbed Salad with Ginger Vinaigrette.

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