Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Source : 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 ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Adrianne Meszaros

at : January 15, 2026

Step:

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!

Ingredients

Fish:
1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
1/4 cup jerk seasoning (see below)
3 tbs olive oil
2/3 cup unsweetened shredded or flaked coconut
Salad:
8 cups mixed greens or spinach
2 cups mango, cubed
1 cups halved cherry tomatoes
1/4 cup chopped basil
1/4 cup chopped cilantro
1 avocado, cubed
1/3 cup unsweetened shredded or flaked coconut
1 cup blueberries
1/2 cup crushed cashews
Chile Ginger Vinaigrette:
1/4 cup olive oil
2 tbs orange juice
1 tbs cider vinegar
1 (1 inch) knob fresh ginger
1 red fresno chile, seeded
Freshly ground salt and pepper
Jerk Seasoning: (Store bought works too!)
1 tbs garlic powder
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp kosher salt
1 tsp ground all-spice
1/2 tsp freshly ground pepper
1/2 tsp crushed red pepper flakes
1/2 tsp cinnamon