Yield: 4 servings
|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||Red bell pepper, seeded, cut in cubes|
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.