Curried Mahi Mahi Kebabs Belize

Directions

1. 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 in the cubes of mahi-mahi and toss to thoroughly coat. Cover and chill for 1 hour. If using bamboo skewers, soak them in a bowl of cool water for at least 30 min before grilling.
2. Meanwhile, halve the papaya and scoop out and throw away the seeds. Peel away the skin with a small knife or possibly vegetable peeler. Cut the papaya into 1-inch cubes. Peel the plantain and cut across into 1-inch pcs. Preheat the grill to high, or possibly heat coals till they glow red, with white ash around the edges.
3. 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 pcs of papaya and plantain. Don't crowd ingredients on the kebabs, but leave a little space between so they will cook proportionately.
4. Rub a lightly oiled towel or possibly cloth over the grill and cook till well browned, 3 to 4 min. Brush a little marinade over the kebabs, then turn and continue cooking till the fish is opaque through, about 5 min longer.
5. This recipe yields 4 servings.
6. Comments: The combination of fruit and fish is an exotic alternative to the traditional "meat and vegetable" kebab. A dash of curry adds a golden brown hue and delightful flavor. Choose fruit which is still somewhat hard, without being rock solid, to ensure which it will hold up in cooking.