Directions:
- Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight.
- Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temperature to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.3 Kcal (1483 kJ) | ||
| Calories from fat | 188.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 78.23mg | 26% | |
| Sodium | 716.24mg | 30% | |
| Potassium | 725.54mg | 15% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 36.42g | 73% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 179.81 Kcal (753 kJ) | ||
| Calories from fat | 95.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 32% | |
|---|---|---|---|
| Cholesterol | 39.7mg | 26% | |
| Sodium | 363.5mg | 30% | |
| Potassium | 368.22mg | 15% | |
| Total Carbs | 1.6g | 1% | |
| Sugars | 0.38g | 3% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 18.49g | 73% | |
| Vitamin C | 3.8mg | 13% | |
| Iron | 0.3mg | 3% | |
| Calcium | 15.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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