02-03-2005, 01:44 AM
[size 3]Curried Mahi-Mahi Kebabs Belize
[/size]
[size 3] [li]1 1/2 lb. Mahi Mahi fillets [li]1 lg. Papaya (not to ripe) [li]1 lg. Plantain or under ripe banana [li]Vegetable oil for the grill [li]Cilantro sprigs for garnish
Marinade [li]1/4 c. Olive oil [li]1/4 c. White wine [li]1/4 c. Onion, minced [li]3 tbsp. Cilantro, minced [li]1 tbsp. Curry powder [li]Salt [li]Pepper
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, 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 4minutes. Brush a little marinade over the kebabs, then turn and continue cooking until the fish is opaque through, about 5 minutes longer. [/li][/size]
[/size]
[size 3] [li]1 1/2 lb. Mahi Mahi fillets [li]1 lg. Papaya (not to ripe) [li]1 lg. Plantain or under ripe banana [li]Vegetable oil for the grill [li]Cilantro sprigs for garnish
Marinade [li]1/4 c. Olive oil [li]1/4 c. White wine [li]1/4 c. Onion, minced [li]3 tbsp. Cilantro, minced [li]1 tbsp. Curry powder [li]Salt [li]Pepper
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, 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 4minutes. Brush a little marinade over the kebabs, then turn and continue cooking until the fish is opaque through, about 5 minutes longer. [/li][/size]