1. Thaw fish, if frozen. For marinade, in a medium bowl combine lemon juice, 1 tablespoon of the oil, the salt, thyme and black pepper. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes. Add fish to marinade; toss gently to coat. Cover and marinate in the fridge for 30 minutes. If using wooden skewers, soak them in water for 30 minutes before grilling. Drain fish, discard marinade.

2. In a large bowl combine the remaining 1 tablespoon oil and the lemon-pepper seasoning. Add mushrooms, zucchini and sweet pepper; toss to coat. On eight 12-inch skewers, alternately thread fish cubes, mushrooms, squash and sweet pepper, leaving a 1/4-inch space between pieces.

3. Coat the unheated rack of a broiler pan with nonstick cooking spray. Place skewers on rack. Broil about 4 inches away from heat for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling time. Place a cherry tomato on the end of each skewer for the last 2 minutes. Serve with rice.

To Grill: Place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling time. Place a cherry tomato on the end of each skewer for the last 2 minutes.

Add "Lemon-Thyme Fish Kabobs" to your Favorite Recipes Book

Remove "Lemon-Thyme Fish Kabobs" from your Favorite Recipes Book

Add "Lemon-Thyme Fish Kabobs" to your shopping list

Remove "Lemon-Thyme Fish Kabobs" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.