• 6servings
  • 30minutes

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Nutrition Info . . .

MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Minerva extra virgin olive oil

  2. 1 garlic clove, crushed

  3. 600g blue-eye fillets, cut into cubes

  4. 2 long red chillies, deseeded,

  5. thickly sliced lengthways

  6. 2 chorizo, sliced

Instructions Jump to Ingredients ↑

  1. Combine oil and garlic in a bowl. Add fish and toss to coat. Cover and refrigerate for 30 minutes to marinate.

  2. Preheat barbecue on high. Thread a cube of fish, a slice of chilli and a slice of chorizo onto a bamboo skewer. Repeat with remaining ingredients and brush with garlic marinade. Cook on grill plate for 2 minutes each side, until golden and cooked through. Serve.


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