Curried Mahi-Mahi Kebabs Belize

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mahi-mahi fillet
1 lb	454g / 16oz	Not-too-ripe papaya (large)
1 lb	454g / 16oz	Plantain or underripe banana (large)
		Vegetable oil - for the grill
		Cilantro sprigs - for garnish
		Marinade
1/4 cup	59ml	Olive oil
1/4 cup	59ml	White wine
1/4 cup	15g / 0.5oz	Minced onion
3 tablespoons	45ml	Minced cilantro
1 tablespoon	15ml	Curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Seafood Alternatives: swordfish, shark, halibut

Rinse the mahi-mahi and pat dry with paper towels. Cut the fish into 1-inch cubes. In a shallow dish, combine the marinade ingredients and mix well. Add the cubes of mahi-mahi and toss to thoroughly coat. Cover and refrigerate for 1 hour. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.

Meanwhile, halve the papaya and scoop out and discard the seeds. Peel away the skin with a small knife or vegetable peeler. Cut the papaya into 1-inch cubes. Peel the plantain and cut across into 1-inch pieces. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.

Take the mahi-mahi cubes from the marinade, allowing excess to drip off; reserve the marinade. Thread the mahi-mahi 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.

Rub a lightly oiled towel or cloth over the 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 longer.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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