Best Mahi Mahi Kebabs Recipes

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.

MAHI MAHI KEBABS RECIPE - (4/5)

Steps:

• Preheat a two burner grill pan over medium high heat. In a small bowl, combine the pina colada mix and soy sauce. Thread the pineapple, mahi mahi, bell peppers and onion onto eight 12" skewers, place a cherry at the top of each. Brush the kebabs with oil and season with salt and pepper. Place the kebabs on the grill pan, pressing to mark, and cook, turning occasionally and brushing with two thirds of the pina colada soy mixture during the last 2 mins, until the fish is well marked and opaque in the center, about 8 mins. Transfer to a platter and baste with the remaining pina colada soy mixture.