Tropical Fish Kebabs

Our family loves seafood, and we’re always experimenting with different ways to prepare it. Through a few iterations we came up with these fish kebabs that are a fusion of Asian and Island flavors. They’re a bit of work to make, but believe me they’re worth it.


1 lb of Mahi Mahi cut into 2 inch cubes

1 green pepper cut into 2 inch pieces

1 doz cherry tomatoes

1 cup of pineapple cut int 2 inc cubes

1 onion cut into 2 inch pieces

1 papaya cut into 2 inch cubes

3/4 cup water

2 tbl corn starch mixed completely with 2 tbl water

1/2 cup puree mango

1 tbl soy sauce

1 tbl sherry

1/2 tsp chili paste

2 tbl sugar

2 crushed garlic cloves

3 tsp grated ginger root

2 tbs peanut oil

3 tbl white vinegar

3 green onions shredded lengthwise

olive oil

kosher salt

fresh ground pepper

Combine water, mango puree, soy sauce, vinegar and sugar in a large mixing bowl. Heat the peanut oil in a large skillet and add the garlic and ginger. Cook for a few minutes and stir in the sauce mixture. Simmer this down for about 10 minutes and stir in the corn starch mixture. Simmer some more, constantly stirring, until nice and thick. Add the chili paste and green onion and reduce heat to warm.

Take some kebob skewers and and arrange the fish, green pepper, onion, tomatoes, pineapple and papaya in a colorful pattern. Note: if you are using wooden skewers, make sure you soak them in water for several hours first so the won’t burn. Brush the skewered ingredients with olive oil and season with salt and pepper. Cook them over a low burning flame, turning from time to time until the fish is cooked–about ten minutes. Serve them with rice and cover them with the sauce. A little shredded coconut makes an awesome garnish.

Source by Jack Graham

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