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curried mahi-mahi kebabs belize

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A simple kebab recipe from Central America.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For curried mahi-mahi kebabs belize

  • 1 1/2 lb
    mahi mahi fillets (or swordfish, shark, or halibut)
  • 1 lg
    papaya, not too ripe
  • 1 lg
    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

How To Make curried mahi-mahi kebabs belize

  • 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.

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