Curried Mahi Mahi Kebabs Belize Recipes

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

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.

Steps:

• Cut the Mahi Mahi into bite sized portions and refrigerate until needed.
• Heat oil in a good heavy-based pan.
• Saute onion, garlic and curry powder until aromatic.
• Add all hard vegetables; carrot, potato, pumpkin.
• Add the stock.
• Cover and cook on medium heat until veges are al dente, or just cooked.
• Check and adjust seasoning; more salt or pepper to your taste.
• Add remaining vege and simmer until just done.
• Add fish lastly to prevent over-cooking.
• Serve on a bed of cous-cous or fragrant rice.