Halibut Kabobs

1 lb halibut steak (about 1 in. thick)
1/4 C fresh lemon juice (1 1/2 medium lemons)
1/4 C olive oil
3 shallots, thinly sliced
1 tsp salt-free Italian herb seasoning
1/2 tsp. dried thyme, crumbled
Vegetable oil spray
1/2 Large red onion, cut lengthwise into thirds
1 lemon cut in wedges

Preheat broiler. Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside.

In large bowl, mix lemon juice, oil, shallots, herb seasoning and thyme. Add fish and toss to coat. Cover and marinate in refrigerator at least 5 mins, but no more than 1 hour.

Meanwhile, spray the broiler pan with vegetable spray.

Pry onion apart into single layers. Thread each on the skewer alternating onion and fish, using 4 pieces of fish and 5 pieces of onion.

Place kabobs on broiler pan. Broil kabobs 4 in. from heat for 2 to 2 1/2 minutes on each side, or until fish is no longer translucent.

Garnish with lemon wedges.