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