Instructions: 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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