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.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 979 (82%)|
|Amt Per Serving||% DV|
|Total Fat 108.8g||145 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 62.1g|
|Polyunsanturated Fat 32g|
|Cholesterol 56mg||17 %|
|Sodium 81.1mg||3 %|
|Potassium 1209.7mg||32 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.3g|
|Protein 33.4g||48 %|
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Calories per serving: 1190
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