The Blue Lagoon"
Young and Naked Fish Kebobs with Mango Tiki Sauce
If you like your seafood with a sweet side, you're in for a treat. This tropical delicacy is just what you need when stranded on a deserted isle and trying to impress a beautiful woman.
You will need:
- 1/2 to 3/4 cup water
- 2 tbl corn starch, mixed with 2 tbl water
- 1/2 cup mango, pureed
- 2 scallions, shredded lengthwise
- 1 tbl soy sauce
- 1/2 tsp chili paste (optional)
- 1 tbl dry sherry
- 1 lb mahi mahi filet, cut in 2 inch cubes
- 3 tbl white vinegar
- 1 cup fresh pineapple, cut in 2 inch cubes
- 2 tbl sugar
- 1 bell pepper, cut in 2 inch squares
- 2 tbl peanut oil
- 1 red onion, cut in 2 inch squares
- 2 garlic cloves, crushed
- cherry tomatoes,to fill 1 small loincloth
- 3 tsp ginger root, grated
- 1 cup papaya, cut in 2 inch cubes
1. In a mixing bowl, combine the water, mango puree, 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.