See How To Do It Prepare Perfectly Jerk Mahimahi Salad with Ginger Chile Vinaigrette Recipe

Jerk Mahimahi Salad with Ginger Chile Vinaigrette.

Jerk Mahimahi Salad with Ginger Chile Vinaigrette You can cook Jerk Mahimahi Salad with Ginger Chile Vinaigrette using 31 ingredients and 7 steps. Here is how you cook it.

Ingredients of Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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

Jerk Mahimahi Salad with Ginger Chile Vinaigrette instructions

  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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