2.2 lbs Maui Maui , Skinned & boned
5 Tablespoons Lemon juice
6 Tablespoons of Fresh chives (Finely chopped)
6 Tablespoons of Fresh Parsley (Finely chopped)
24 Cherry Tomato's
2 Onions
2/3 Cup Olive or Extra virgin Olive Oil
1/2 Teaspoon garlic salt
1/2-1 Teaspoon Tarragon leaves
1/2 Teaspoon cracked black pepper

Cut fish into 1 1/2 inch cubes. Cut the onions in half, remove centers and chop place in a marinating container and Add lemon juice. Leave for one hour in fridge and turn a couple times. Separate the onion into layers. Mix Pepper, garlic salt, oil, 1/2 teaspoon lemon juice and tarragon for a baste.
Thread Tomato, Fish and Onion onto skewers. Baste skewers and grill over a low heat, low-No flame for 12 or so minutes. Sprinkle kebabs with chives & parsley and serve with a slice of lemon. Serves 6
(Tip If the baste causes flames remove the kebab until it has gone down. Tip 2 Use a small rack to avoid the kebabs sticking)