Robata Barbecue Snapper Fillet Anticucho

• 1 x 150 g (5½ oz) snapper fillet, skin on, scaled and boned
• 125 ml (4

Marinate the snapper fillet in the anticucho base for about 3 hours.

Heat the barbecue to hot.

Thread two metal skewers through the snapper fillet on a diagonal as if you were sewing, ensuring the skewers cross over each other in an X to support the fillet once it is cooked.

Place the snapper, flesh side down, on the heat and cook until the fish begins to turn golden and