Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, jerk mahimahi salad with ginger chile vinaigrette. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Season mahi mahi fillets with salt and pepper, and place them in the shallow dish. Reserving the marinade, remove fish and saute in pan for. Try Chef Maka's refreshing Grilled Mahimahi tonight.
Jerk Mahimahi Salad with Ginger Chile Vinaigrette is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Jerk Mahimahi Salad with Ginger Chile Vinaigrette is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
- Take Fish:
- Take mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
- Make ready jerk seasoning (see below)
- Prepare olive oil
- Prepare unsweetened shredded or flaked coconut
- Prepare Salad:
- Take mixed greens or spinach
- Prepare mango, cubed
- Take halved cherry tomatoes
- Take chopped basil
- Make ready chopped cilantro
- Prepare avocado, cubed
- Prepare unsweetened shredded or flaked coconut
- Get blueberries
- Make ready crushed cashews
- Take Chile Ginger Vinaigrette:
- Prepare olive oil
- Take orange juice
- Take cider vinegar
- Prepare knob fresh ginger
- Get red fresno chile, seeded
- Prepare Freshly ground salt and pepper
- Get Jerk Seasoning: (Store bought works too!)
- Prepare garlic powder
- Prepare cayenne pepper
- Make ready dried thyme
- Make ready kosher salt
- Make ready ground all-spice
- Get freshly ground pepper
- Get crushed red pepper flakes
- Make ready cinnamon
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. Sweet and spicy Asian chopped salad with a sweet and spicy vinaigrette. Meal prep and pack for lunch. Of course, I had to publish my recipe for Thai Chopped Salad with Chili Ginger Vinaigrette.
Instructions 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!
It's the perfect combination of crunchy. It's the key ingredient in the creamy dressing for this summer fruit salad. Sticking with an Asian-influenced flavor profile, the dressing has a coconut milk base and is flavored with some ginger for spice, white balsamic vinegar for tang, and. Ginger Beef Salad with Miso Vinaigrette. Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette.
So that’s going to wrap this up for this exceptional food jerk mahimahi salad with ginger chile vinaigrette recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
