Hello everybody, it is O’Neill, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

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

Step by Step 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!

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