Yellowtail Kingfish with green peppers and red onion skewers



  • 6 yellow tail kingfish fillets
  • 3 green peppers (capsicum)
  • 4 red onions (Spanish onion)
  • 6 bamboo skewers (previously soaked in water to avoid burning)


  • 2 sticks of rosemary
  • 2 sticks of thyme
  • 1 whole chillie
  • 80% vinegar
  • 20% extra virgin olive oil


  1. Put all vinaigrette ingredients into a jar with a lid and shake, then let sit for at least 1 day (the longer you let sit the better it will age)
  2. Cut yellowtail kingfish fillets into 4cm x 4 cm squares approx
  3. Cut green peppers into 3cm x 4cm square approx
  4. Cut top and tail off red onions, peel off outer layer and cut into quarters
  5. Soak onion and peppers in vinaigrette for 1 hour (the longer the better)
  6. On skewer place 1 quarter red onion and 1 square green peppers 1 piece of kingfish, then continue this pattern until the skewer is full
  7. Place your skewers on your Heatlie barbeque hotplate at low temperature and rotate as necessary until kingfish is tender and golden. Once cooked remove from hotplate and drizzle vinaigrette along entire skewer. Serve straight away

Serving suggestion: looks great on a bed of mixed greens salad.

Main Course | Serves: 6