| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main dishes, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Monkfish |
| 2 |
|
Garlic cloves, crushed |
| 1 |
|
Fresh green chili, seeded, chopped |
| 1 |
|
Piece ginger root, peeled, chopped (1") |
|
|
Juice of 1 lime |
|
|
Salt to taste |
|
|
Fresh ground pepper to taste |
| 1/3 |
c |
Corn oil |
| 1 |
|
Ripe mango |
| 2 |
|
Bananas |
| 1 |
|
Red bell pepper, seeded, cut in cubes |
|
|
Lime wedges |
INSTRUCTIONS
Cut away monkfish from central bone. Cut flesh into bite-size pieces.
In a shallow glass dish, combine garlic, chili, 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. Peaheat grill. Cut bananas into 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 12-15 minutes, turning frequently and basting
with marinade, or until cooked through. Serve with lime wedges.
VARIATION: Substitute fresh pineapple for mango.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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