Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke.

While you can simply grill the fillets whole, try cutting the fish into large chunks and threading the pieces on skewers. The smaller pieces will expose more edges and corners to the fire, which increases charring and the coveted crispy bits.

In this recipe, a quick marinade adds more flavor to the mild halibut. A key ingredient in the marinade is coarsely grated onion. The onion pulp and juice contribute sweetness and sharpness, nicely acting as a tenderizer and balancing the salt and acidity. Alternate the pieces of fish with sweet peppers and red onion on the skewers.

The grilled vegetables will infuse more flavor into the fish and provide appealing color to the skewers. (Adding vegetables is also a great way to stretch pricey fish to feed a crowd.)

When assembling the skewers, make sure all the ingredients are cut in uniform size, 1 to 1 1/4 inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling to help prevent them from burning on the grill.

Other firm-fleshed fish, such as swordfish, tuna and salmon, can be substituted for the halibut.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.