2 tablespoon olive oil
3 or 4 garlic cloves, skinned and crushed
oregano sprig, crumbled
dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped
Coarse salt

Instructions

Thread the fish onto skewers and arrange them on a flat dish.
Merge the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.
Remove from the marinade and drain thoroughly.
Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).

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