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There are numerous sources of info on cooking. Some details is geared towards knowledgeable chefs and not for the ordinary person. It can be perplexing to learn every one of the readily available information. Luckily, this Jerk Mahimahi Salad with Ginger Chile Vinaigrette recipe is easy to make and will give you some wonderful tips. They will certainly help anyone, also a beginner.

You need Fish:.
Prepare mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute).
Prepare jerk seasoning (see below).
Use olive oil.
Use unsweetened shredded or flaked coconut.
Provide Salad:.
Prepare mixed greens or spinach.
Prepare mango, cubed.
Use halved cherry tomatoes.
You need to prepare chopped basil.
Provide chopped cilantro.
Use avocado, cubed.
Use unsweetened shredded or flaked coconut.
Use blueberries.
Prepare crushed cashews.
You need Chile Ginger Vinaigrette:.
You need olive oil.
Provide orange juice.
You need to prepare cider vinegar.
You need knob fresh ginger.
Provide red fresno chile, seeded.
You need Freshly ground salt and pepper.
Provide Jerk Seasoning: (Store bought works too!).
Use garlic powder.
You need cayenne pepper.
You need to prepare dried thyme.
You need to prepare kosher salt.
You need to prepare ground all-spice.
Use freshly ground pepper.
Provide crushed red pepper flakes.
Prepare cinnamon.

Meal prep and pack for lunch. Of course, I had to publish my recipe for Thai Chopped Salad with Chili Ginger Vinaigrette. It's the perfect combination of crunchy. The garlic-sesame crust seals the fish fillets as they cook, and they emerge succulent and flavorful.

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!.

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. Great with any kind of salad. Simply toss in the bowl and mix with the greens. 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.

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