Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something that I have loved my whole life.

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 can achieve that.

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

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

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!

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