Ingredients

- ounce package pearl onions, peeled
- 8 ounces mahi mahi fillet, cut into 1" cubes
- 2 tablespoons butter or margarine
- 2 tablespoons lemon juice
- 8 ounces snap peas
- 16 ounces fusilli pasta (or favorite curly pasta)
- 1/2 cup parmesan cheese - shredded, or more to taste
- 1/2 lemon - zested
- salt and pepper - to taste

Directions

Preheat grill to medium.
Cook pasta according to package directions, drain.
Pour onto large serving platter.
Steam snap peas 2-3 minutes, add to pasta.
Sprinkle lemon zest and parmesan cheese over pasta and peas, toss to combine. Set aside, keep warm.
On kebabs, alternately skewer fish cubes and onions. Place on baking sheet.
Melt 2 tablespoons butter or margarine. Whisk with the 2 tablespoons lemon juice.
Brush mixture on kebabs. Place kebabs directly on grill, butter side down.
Cook 3-4 minutes and brush tops of kebabs with rest of butter mixture.
Turn and cook 3-4 more minutes.
Remove kebabs and place on top of pasta.
Serve warm with crusty bread.