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Whether you are an university student simply starting your very own cooking experiments or an experienced chef with lots of dinner celebrations under your belt, there is always something new to learn more about cooking. We hope these Jerk Mahimahi Salad with Ginger Chile Vinaigrette recipe and tips can help you in your kitchen tonight, as well as get used to incredible home-cooked dishes.

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