2 lb monkfish

2 cloves garlic peeled and minced
 
1  green chili fresh, seeded and chopped

1 one inch piece ginger root, chopped

1 lime, juice of
 
salt to taste

black pepper freshly ground

? cup corn oil

1 ripe mangos
 
2 bananas

1 sweet red bell pepper seeded, cut in cubes
 
1 limes for garnish, cut into wedges
 

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.

Preheat 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 to 15 minutes, turning frequently and basting with marinade, or until cooked through.

Serve with lime wedges.

VARIATION: Substitute fresh pineapple for mango.