Grilled Halibut Skewers with Garlic and Lemon

Rinse your halibut, remove the skin, and pat it dry. Cut it into 1½ -inch chunks. You should have about 16 pieces. Place in a shallow bowl.
1¼ pounds Alaskan halibut or other firm-fleshed white fish
Combine the garlic, olive oil, lemon juice, salt, paprika, oregano, and rosemary in a blender and process until smooth. Pour the marinade over the halibut and gently toss to make sure the fish is coated.
4 cloves garlic, ¼ cup extra virgin olive oil, ¼ cup fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon sweet paprika, ¼ cup fresh oregano leaves, 1 tablespoon fresh rosemary leaves
Allow the fish to marinate for 15-20 minutes. If you are using wooden skewers, submerge them in water.
Preheat a grill or grill pan to medium high.
Assemble the skewers by slipping four pieces onto each skewer. If you are using wooden skewers, use two.
When your grill is hot, season it well with nonstick cooking spray. Add the skewers and grill 1 minute on each of the four sides. If your grill is hot enough, that’s all it should take! If there’s any question about your fish is done, check the internal temperature with a thermometer. It should read 125-130 degrees F.*
Remove the skewers to a serving plate, and finish with a drizzle of olive oil or lemon-herb yogurt sauce, a squeeze of lemon juice, and chopped fresh parsley.
Optional garnishes: olive oil, lemon slices, and chopped fresh parsley, Optional sauce: Lemon-Herb Yogurt Sauce