Curried Mahi-mahi Kebabs Belize Recipe

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Curried Mahi-Mahi Kebabs Belize

Vicki Butts (lazyme)


A simple kebab recipe from Central America.

☆☆☆☆☆ 0 votes
15 Min
15 Min


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


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.

About this Recipe

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