Curried Mahi-mahi Kebabs Belize Recipe

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Curried Mahi-Mahi Kebabs Belize

Vicki Butts (lazyme)

By
@lazyme5909

A simple kebab recipe from Central America.


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Grill

Ingredients

1 1/2 lb
mahi mahi fillets (or swordfish, shark, or halibut)
1 large
papaya, not too ripe
1 large
plantain, or under ripe banana
vegetable oil (for grill)
cilantro sprigs, to garnish

MARINADE:

1/4 c
olive oil
1/4 c
white wine
1/4 c
onion, minced
3 Tbsp
cilantro, minced
1 Tbsp
curry powder
salt and pepper

Directions Step-By-Step

1
Rinse the mahi-mahi and pat dry with paper towels. Cut the fish into 1-inch cubes.
2
In a shallow dish, combine the marinade ingredients and mix well.
3
Add the cubes of fish and toss to thoroughly coat. Cover and refrigerate for 1 hour.
4
If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
5
Meanwhile, halve the papaya and scoop out and discard the seeds, peel away the skin with a small knife or vegetable peeler.
6
Cut the papaya into 1-inch cubes. peel the plantain and cut across into 1-inch pieces.
7
Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.
8
Take the fish cubes from the marinade, allowing excess to drip off; reserve the marinade.
9
Thread the fish onto the skewers, alternating with pieces of papaya and plantain. Do not crowd ingredients on the kebabs, but leave a little space between so they will cook evenly.
10
Rub a lightly oiled towel or cloth over the grill, add the kebabs to the hot grill and cook until well browned, 3 to 4 minutes. Brush a little marinade over the kebabs,
then turn and continue cooking until the fish is opaque through, about 5 minutes.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Latin American