Curried Mahi Mahi Kebabs Belize Recipes

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CURRIED MAHI-MAHI KEBABS BELIZE



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.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba's!

Provided by capcomp

Categories     Seafood     Fish     Mahi Mahi

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ cup finely chopped garlic
6 tablespoons fresh lemon juice
3 tablespoons dry white wine
kosher salt to taste
ground black pepper to taste
2 tablespoons chopped sun-dried tomatoes
2 tablespoons artichoke hearts, drained and chopped
2 tablespoons cold butter, cut into pieces
1 cup all-purpose flour, or as needed
1 teaspoon seasoned salt, or to taste
2 (3 ounce) fillets mahi mahi fillets
1 tablespoon olive oil

Steps:

  • Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
  • Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
  • Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
  • Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
  • Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

CURRIED MAHI MAHI



Curried Mahi Mahi image

This is an original. It lends itself to any vege of your choice, however we prefer carrots, garlic, onion, pumpkin and potato, with zuchinni, peas and brocolli. How's that for variety?

Provided by Jamie Oliverreg

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

250 g mahi mahi fillets or 250 g any firm flesh fish
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, grated
1 carrot, cut into sticks
1 cup pumpkin, cut into wedges
2 medium potatoes, peeled and cut into cubes
1 large zucchini, cut into rings
1/2 cup frozen peas
1/2 cup broccoli
curry powder, to taste
salt & pepper, to taste
2 cups fish or 2 cups chicken stock

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.

Nutrition Facts : Calories 446.4, Fat 8.5, SaturatedFat 1.4, Cholesterol 91.2, Sodium 210.7, Carbohydrate 62.3, Fiber 10.5, Sugar 11.3, Protein 33.5

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