Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Season mahi mahi fillets with salt and pepper, and place them in the shallow dish. The garlic-sesame crust seals the fish fillets as they cook, and they emerge succulent and flavorful. The golden brown fillets are beautifully presented on a bed of bok choy with a dramatic lime-ginger sauce dotted with dark oyster sauce and colorful nori-lined taro lumpia, or spring rolls.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something that I have loved my entire life.
To get started with this particular 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:
- Prepare Fish:
- Make ready 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Prepare 1/4 cup jerk seasoning (see below)
- Prepare 3 tbs olive oil
- Get 2/3 cup unsweetened shredded or flaked coconut
- Take Salad:
- Prepare 8 cups mixed greens or spinach
- Take 2 cups mango, cubed
- Get 1 cups halved cherry tomatoes
- Make ready 1/4 cup chopped basil
- Prepare 1/4 cup chopped cilantro
- Take 1 avocado, cubed
- Make ready 1/3 cup unsweetened shredded or flaked coconut
- Make ready 1 cup blueberries
- Get 1/2 cup crushed cashews
- Make ready Chile Ginger Vinaigrette:
- Make ready 1/4 cup olive oil
- Make ready 2 tbs orange juice
- Make ready 1 tbs cider vinegar
- Take 1 (1 inch) knob fresh ginger
- Take 1 red fresno chile, seeded
- Make ready Freshly ground salt and pepper
- Take Jerk Seasoning: (Store bought works too!)
- Make ready 1 tbs garlic powder
- Take 2 tsp cayenne pepper
- Make ready 2 tsp dried thyme
- Take 2 tsp kosher salt
- Get 1 tsp ground all-spice
- Make ready 1/2 tsp freshly ground pepper
- Take 1/2 tsp crushed red pepper flakes
- Get 1/2 tsp cinnamon
Mahi Mahi Ceviche Recipe - Marinated Fish Salad - Great for Summer! Be the first to rate & review! In peak season during the spring and summer months, mahimahi makes the perfect addition to your next backyard barbecue. Ginger Beef Salad with Miso Vinaigrette.
Steps to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Make the jerk seasoning by putting all the ingredients in a glass jar and shake to combine. Store the excess for future use.
- Make the fish. Sprinkle the mahimahi with jerk seasoning. Rub with 2 tbs of olive oil to coat. Press coconut onto fish to adhere.
- 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.
- Make the salad. In a large bowel, toss together the greens, mango, tomatoes, basil and cilantro.
- Place warm fish on the salad. Add avocado. Sprinkle the salad with coconut, blueberries, and cashews.
- Make the vinaigrette. Blend together olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper.
- Drizzle the vinaigrette over the salad and enjoy!
Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Try Chef Maka's refreshing Grilled Mahimahi tonight. If you can't get fresh basil, you can easily substitute Italian Parsley or Oregano in the vinaigrette. Suggested Beverage Pairing: Apothic Red Blend. The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as.
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