Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | 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 | |
| ⅓ cup | Corn oil |
| 1 | Ripe mango |
| 2 | Bananas |
| 1 | Red bell pepper, seeded, cut in cubes |
| Lime wedges |
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.