How to Prepare Award-winning Jerk Mahimahi Salad with Ginger Chile Vinaigrette

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

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