Makes 2 to 3 servings

1 tablespoon lemon juice or lime juice
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Pinch of ground cinnamon
Pinch of ground cloves
1/2 pound boneless skinless halibut steak, about 1 inch thick
1/4 small pineapple, peeled, halved lengthwise and cut into 6 pieces
1/2 large green or red bell pepper, cut into 6 pieces
1/4 teaspoon salt

Combine lemon juice, garlic, chili powder, cumin, cinnamon and cloves in large resealable food storage bag; knead until blended. Rinse fish; pat dry. Cut into 6 (1- to 11⁄4-inch) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 3 (6- to 8-inch) wooden skewers in water while fish marinates.
Preheat grill to high.

Alternately thread 2 pieces pineapple, 2 pieces pepper and 2 pieces fish onto each skewer. Sprinkle with salt. Place skewers on the grill and cook 2 to 3 minutes. Turn skewers over; 2 to 3 minutes more or until fish begins to flake when tested with a fork.