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  • 1 pound watermelon
  • 1 1/2 pounds mahi mahi, tuna or other firm fish
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 pinch turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Lime wedges


  1. Prepare grill. Soak wooden skewers in water 5 minutes.
  2. Seed watermelon; cut into 2-inch chunks. Cut fish into 2-inch chunks. Thread fish and watermelon alternately onto skewers.
  3. Combine garlic and oil; brush on fish and watermelon.  Combine spices; sprinkle on fish and watermelon, turning skewers to cover evenly.
  4. Place skewers on grill rack. Grill about 2 minutes on each side. Serve with lime wedges.
Recipe by Morgan Jarrett and Brian Abrams

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The recipe was originally published as Curried Fish and Melon Kebabs on

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