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Alright, don’t linger, let’s practice this jerk mahimahi salad with ginger chile vinaigrette menu with 31 substances which are absolutely easy to acquire, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for Jerk Mahimahi Salad with Ginger Chile Vinaigrette:

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

Jerk Mahimahi Salad with Ginger Chile Vinaigrette how to cook:

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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