1 red onion, cut in 1/4-inch wedges
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1 1/2 pounds halibut, cut into 32 cubes
32 grape cherry tomatoes (about 1 1/2 cups)
1 tablespoon olive oil plus a dab

Blanch the onion (to remove the harsh flavor) by plunging it in boiling
water for 30 seconds or
spreading the wedges on a plate, sprinkling with 1 tablespoon of water
and microwaving for 15 seconds.

Combine olive oil, salt and lemon-pepper in a bowl; toss with halibut.
Thread fish, tomatoes and onion on 8 skewers.

Heat up the BBQ or

Brush a grill pan with the remaining dab of oil. Place over medium-high
heat. Place as many
skewers as fit in a single layer on the pan and cook 4 to 5 minutes on
each side, or until the
fish is well-marked and flakes easily. (To turn the skewers, grab both
ends using tongs or
potholders). To keep warm, drape the skewers loosely with foil or place
in a 250-degree oven. Repeat with a second batch of the skewers and
serve immediately.

Makes 4 servings.