Tropical Fish Kebabs

Chunks of monkfish marinated in lime juice, fresh ginger, garlic, and green chili, then threaded onto skewers with ripe mango, banana, and red bell pepper. The tropical fruit caramelizes under the broiler while the firm fish stays meaty and tender.

Monkfish is the ideal choice for kebabs. It’s nicknamed “poor man’s lobster” for its dense, meaty texture that holds up on a skewer without flaking or falling apart. Two pounds off the bone gives you plenty of bite-sized pieces for four generous skewers.

The two-hour marinade does real work. Lime juice and ginger tenderize the surface of the fish while the garlic and green chili infuse heat and aroma into the flesh. The oil in the marinade bastes the fruit and fish during broiling, preventing sticking and adding shine.

Banana on a kebab sounds unusual, but it works. Cut into chunky pieces, banana holds its shape under the broiler, turns golden and slightly caramelized on the edges, and adds a creamy sweetness that plays against the spicy fish.

Chef Tips

• Soak bamboo skewers in water for 30 minutes before threading. Dry bamboo catches fire under the broiler.
• Turn the skewers frequently during the 12 to 15 minutes of broiling. The fruit sugars burn quickly.
• Use a firm, slightly underripe mango. Ripe mango falls off the skewer.
• Squeeze fresh lime wedges over the finished kebabs right before serving for a bright, acidic finish.

Variations

• Pineapple swap: Replace mango with fresh pineapple chunks for a tangier, juicier fruit component.
• Shrimp kebabs: Use large peeled shrimp instead of monkfish. Reduce broiling time to 8-10 minutes.
• Coconut rice side: Serve over coconut rice to complete the tropical theme.