Directions

1. If using bamboo skewers, cover skewers with water and soak for 30 minutes to prevent them from burning.
2. Whisk together the marinade ingredients in a medium-size bowl.
3. Pat fish dry and cut into 1-inch cubes.
4. Add fish to the bowl of marinade and gently toss in the marinade to coat the fish.
5. Let marinate for 20-30 minutes at room temperature.
6. Cut zucchini, squash, bell pepper, and onion into 1-inch pieces.
7. Thread vegetables and fish onto skewers, and set the remaining marinade aside.
8. Brush the grill rack with oil and cook the skewers on both sides on medium-high heat until browned, basting with leftover marinade.
9. Optional: Garnish with chopped cilantro.