Best Curried Mahi Mahi Kebabs Belize Recipes

CURRIED MAHI MAHI

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.

CURRIED MAHI-MAHI KEBABS BELIZE

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.

MAHI MAHI KEBABS

Steps:

• Boil fish till flaky (about 15 minutes).
• Mix salt, egg, egg white, and onion.
• Flake fish and mix with egg mixture.
• Form into cakes.
• Dust cakes with corn meal.
• Bake for 15 minutes at 350 degrees.
• Serve over creamy whole grain couscous or polenta.