Ingredients
4 Blue-eyed cod, kingfish or Spanish mackerel cutlets
1 Lemon
2 tbsp olive oil
1 clove crushed garlic
2 tbsp sweet chili sauce

Method

Combine juice of one lemon, olive oil, garlic and chili sauce.
Pour over fish cutlets, cover and refrigerate for 1 hour.

Cook on a barbecue hot plate for 3-4 minutes each side.
Brush with marinade constantly while cooking.

Serve with a salad and hot chips.

Enjoy.