Curried Mahi-Mahi Kebabs Belize

Curried Mahi-mahi Kebabs Belize Recipe

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Vicki Butts (lazyme)


A simple kebab recipe from Central America.


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15 Min
15 Min


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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


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


  • 1Rinse the mahi-mahi and pat dry with paper towels. Cut the fish into 1-inch cubes.
  • 2In a shallow dish, combine the marinade ingredients and mix well.
  • 3Add the cubes of fish and toss to thoroughly coat. Cover and refrigerate for 1 hour.
  • 4If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
  • 5Meanwhile, halve the papaya and scoop out and discard the seeds, peel away the skin with a small knife or vegetable peeler.
  • 6Cut the papaya into 1-inch cubes. peel the plantain and cut across into 1-inch pieces.
  • 7Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.
  • 8Take the fish cubes from the marinade, allowing excess to drip off; reserve the marinade.
  • 9Thread 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.
  • 10Rub 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.

Printable Recipe Card

About Curried Mahi-Mahi Kebabs Belize

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

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