I'll be honest, when I first started making fish skewers, they were a disaster. The fish would fall apart on the grill, stick to the grates, or come out dry as cardboard. It took me way too many attempts to figure out that the secret isn't just about the fish you choose, but how you prep it and what you pair it with. The turning point came when my neighbor shared her Mediterranean approach to grilled fish. She'd been making these herb-crusted fish skewers for her family's Shabbat dinners, and they were always perfectly flaky yet firm enough to stay on the skewer. The key is using a firm white fish like halibut or sea bass, cutting it into generous chunks rather than thin pieces, and giving it a quick marinade that adds flavor without breaking down the proteins. What makes this version work so well is the garlic butter that gets brushed on during the last few minutes of grilling. Since we're keeping kosher, I use a good quality pareve margarine instead of butter, and honestly, with all the fresh herbs and garlic, you won't miss the dairy at all. The rosemary and thyme create this amazing crust that seals in all the moisture while adding tons of flavor. These skewers are perfect for weeknight dinners when you want something that feels special but doesn't require hours in the kitchen. I serve them with rice pilaf or roasted vegetables, and they're always gone within minutes. The whole dish comes together in about 20 minutes once you've got your prep done.