How to Prepare Speedy Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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

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