Young and Naked Fish Kebobs with Mango Tiki Sauce

Young and Naked Fish Kebobs with Mango Tiki Sauce

The following recipe was featured during the presentation of The Blue Lagoon during TBS’s Dinner & a Movie.


1/2 to 3/4 cup water
2 tablespoons corn starch, mixed with 2 tablespoons water
1/2 cup mango, puréed
2 scallions, shredded lengthwise
1 tablespoon soy sauce
1/2 teaspoon. chili paste (optional)
1 tablespoon dry sherry
1 lb. mahi mahi filet, cut in 2 inch cubes
3 tablespoons white vinegar
1 cup fresh pineapple, cut in 2 inch cubes
2 tablespoons sugar
1 bell pepper, cut in 2 inch squares
2 tablespoons peanut oil
1 red onion, cut in 2 inch squares
2 garlic cloves, crushed
cherry tomatoes, to fill 1 small loincloth
3 teaspoons. ginger root, grated
1 cup papaya, cut in 2 inch cubes


  1. In a mixing bowl, combine the water, mango purée, soy, sherry, vinegar and sugar.

  2. Heat peanut oil in a heavy-bottomed skillet, add garlic and ginger and fry without burning.

  3. Add the sauce mixture, bring to a boil, reduce heat and simmer about 5 minutes.

  4. Add the corn starch and water mixture and simmer until thickened, whisking constantly.

  5. Add scallions and chili paste, thin with a little water if desired. Keep warm until use.

  6. Preheat broiler on high for at least 10 minutes. (It needs to be very hot.) Soak skewers in water.

  7. Pretend you are Christopher Atkins, spearfishing in clear tropical waters while Brooke awaits shyly in the hut. The skewers are your spears. Place remaining ingredients in a bowl and spear them at random until all are loaded with colorful trophy.

  8. Brush with a little olive oil, season lightly with salt and pepper and place on a foil-lined broiler tray.

  9. Broil skewers for a total of about 5 minutes, depending on the intensity of your broiler, turning once.

  10. Arrange the kebobs over a bed of rice, spoon on mango tiki sauce, and garnish with coconut, if desired.