Step-by-Step Guide to Prepare Gordon Ramsay Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, jerk mahimahi salad with ginger chile vinaigrette. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you can achieve it.

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

1. Take Fish:
2. Make ready 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. Take 3 tbs olive oil
5. Take 2/3 cup unsweetened shredded or flaked coconut
6. Make ready Salad:
7. Take 8 cups mixed greens or spinach
8. Take 2 cups mango, cubed
9. Make ready 1 cups halved cherry tomatoes
10. Take 1/4 cup chopped basil
11. Take 1/4 cup chopped cilantro
12. Make ready 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. Take Chile Ginger Vinaigrette:
17. Take 1/4 cup olive oil
18. Get 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. Make ready Jerk Seasoning: (Store bought works too!)
24. Get 1 tbs garlic powder
25. Prepare 2 tsp cayenne pepper
26. Take 2 tsp dried thyme
27. Get 2 tsp kosher salt
28. Take 1 tsp ground all-spice
29. Prepare 1/2 tsp freshly ground pepper
30. Make ready 1/2 tsp crushed red pepper flakes
31. Get 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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