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.
Ingredients:
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
Directions:
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In a mixing bowl, combine the water, mango purée, soy, sherry, vinegar and sugar.
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Heat peanut oil in a heavy-bottomed skillet, add garlic and ginger and fry without burning.
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Add the sauce mixture, bring to a boil, reduce heat and simmer about 5 minutes.
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Add the corn starch and water mixture and simmer until thickened, whisking constantly.
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Add scallions and chili paste, thin with a little water if desired. Keep warm until use.
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Preheat broiler on high for at least 10 minutes. (It needs to be very hot.) Soak skewers in water.
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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.
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Brush with a little olive oil, season lightly with salt and pepper and place on a foil-lined broiler tray.
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Broil skewers for a total of about 5 minutes, depending on the intensity of your broiler, turning once.
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Arrange the kebobs over a bed of rice, spoon on mango tiki sauce, and garnish with coconut, if desired.