Hello everybody, it’s Drew, welcome to our recipe page. 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 am going to make it a bit unique. This will be really delicious.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. 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:
- Take Fish:
- Take 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Prepare 1/4 cup jerk seasoning (see below)
- Get 3 tbs olive oil
- Make ready 2/3 cup unsweetened shredded or flaked coconut
- Get Salad:
- Take 8 cups mixed greens or spinach
- Get 2 cups mango, cubed
- Get 1 cups halved cherry tomatoes
- Take 1/4 cup chopped basil
- Prepare 1/4 cup chopped cilantro
- Get 1 avocado, cubed
- Take 1/3 cup unsweetened shredded or flaked coconut
- Make ready 1 cup blueberries
- Get 1/2 cup crushed cashews
- Get Chile Ginger Vinaigrette:
- Get 1/4 cup olive oil
- Make ready 2 tbs orange juice
- Take 1 tbs cider vinegar
- Get 1 (1 inch) knob fresh ginger
- Get 1 red fresno chile, seeded
- Take Freshly ground salt and pepper
- Make ready Jerk Seasoning: (Store bought works too!)
- Take 1 tbs garlic powder
- Make ready 2 tsp cayenne pepper
- Prepare 2 tsp dried thyme
- Prepare 2 tsp kosher salt
- Get 1 tsp ground all-spice
- Make ready 1/2 tsp freshly ground pepper
- Make ready 1/2 tsp crushed red pepper flakes
- Make ready 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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