Tropical Fish Kebabs

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30 minutes 4 Servings Print RecipeEmail Recipe


2clovegarlic (crushed)
1 fresh green chili (seeded and chopped)
1 one-inch piece ginger root (peeled and chopped)
1 lime (juiced)
  salt and ground black pepper (to taste)
1⁄3cupcorn oil
2 bananas
1 red bell pepper (seeded & cut in cubes)
  lime wedges


Cut away monkfish from central bone. Cut flesh in bite-size pieces.

In a shallow glass dish, combine garlic, chile, ginger, lime juice, salt, pepper and oil. Add fish and stir gently. Cover and refrigerate 2 hours. Meanwhile, slice mango lengthwise on each side, close to seed. Peel and cut mango flesh in small pieces. Heat grill. Cut banana in chunky pieces.

On 4 long or 8 short bamboo skewers, alternate fish with cubes of bell pepper, mango and banana. Arrange skewers in a broiler pan and spoon marinade over skewers. Broil 12 to 15 minutes, turning frequently and basting with marinade, or until cooked through. Serve with lime wedges.


Preparation time does not include marinade time.

You can do a variation of this recipe that substitutes pineapple for the banana.

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