2 Pound, skinned if needed and cut into 1- by 1 1/2-inch chunks (Such As Swordfish, Halibut, Turbot, Or Ling Cod)
3 Tablespoon (Serbian Type)
In a large bowl, combine oil, garlic, pep- per, and fish; mix gently.
Thread fish chunks equally on 6 sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Cook, turning several times, until fish flakes but still looks moist when prodded in thickest part, 10 to 12 minutes.
Season to taste with salt and serve with relish.