CURRIED MAHI-MAHI KEBABS BELIZE

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Curried Mahi-Mahi Kebabs Belize image

A simple kebab recipe from Central America.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 30m

Number Of Ingredients 12

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
MARINADE:
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

Steps:

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

Erum Sami
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These kebabs were a bit dry, but the curry sauce helped to make them more moist. I would recommend using a different type of fish next time.


Courtney Fox
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I followed the recipe exactly and the kebabs turned out perfectly. They were moist and flavorful, and the curry sauce was delicious.


Gulzal Hussain Hussain
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These kebabs were a bit too spicy for my taste, but my husband loved them. He said they were the best fish kebabs he's ever had.


Maxamed Cadow maxamed
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I'm not a fan of fish, but these kebabs were amazing! The curry marinade was so flavorful and the fish was cooked perfectly.


Clifford Aidoo
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The recipe was easy to follow and the final product was delicious. The fish was cooked perfectly and the curry sauce was flavorful and creamy.


Thando Katlego
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I made these kebabs for a party and they were a big hit. Everyone loved the unique flavor of the curry marinade.


Reebok Classic
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These kebabs are perfect for a summer cookout. They're easy to make ahead of time and can be grilled or baked.


Lynn Bauer
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I'm not a huge fan of curry, but these kebabs were surprisingly good. The fish was moist and flavorful, and the curry sauce was just the right amount of spicy.


Nazim Butt
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Overall, this is a solid recipe that's easy to follow and produces tasty results. I'll definitely be making it again.


MD Joynal Ahmad
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I found the marinade to be a bit too salty for my taste. I'll cut back on the salt next time.


Snaicha Michel
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The fish was a bit dry for my taste, but the flavor was spot on.


Pari N
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Great weeknight meal. The curry paste made it easy to get a flavorful dish on the table quickly.


Bishal Sunar
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Excellent recipe! I used tilapia instead of mahi-mahi and it was still delicious.


Courtney Goldsmith
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Added some chopped red bell pepper to the marinade for a pop of color and sweetness.


f16 leader
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I substituted Greek yogurt for the sour cream and it turned out great! Love the tanginess.


Aayush Dhungana
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This recipe is a keeper! It's quick and easy to make, and the results are always delicious.


Marylynn Mwangi
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The marinade made all the difference. The fish was so tender and flavorful.


Rohay Ama
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Loved the subtle heat of the curry paired with the flaky mahi-mahi. It was a hit at our dinner party.