Grilled Fish Kebabs

A quick marinade of grated onion, lime, and turmeric lends bright savory flavor to these grilled white fish kebabs.

Firm white fish such as halibut and swordfish have a meaty texture, making them ideal for skewering and grilling. I lean on a marinade of grated onion, lime juice, and turmeric to infuse the fish in this recipe with a subtle floral aroma and touch of sweetness. Dried lime, also known as black lime, is a popular Persian seasoning with a tangy citrus flavor. While the kebabs will still be delicious without it, the extra burst of brightness and complexity it offers makes this a powerhouse seasoning worth seeking out.

• 1 1/2 pounds skinless firm white fish fillets (such as halibut, swordfish, or striped bass), cut into 2-inch pieces
• 1 tablespoon ground dried lime (such as Sadaf) (optional)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1/2 teaspoon ground turmeric
• 1 white onion, peeled and halved
• 3 tablespoons extra-virgin olive oil, plus more for grill
• 6 tablespoons fresh lime juice, divided, plus lime wedges for serving (about 3 limes)
• 3 tablespoons unsalted butter, melted
• 4 (10-inch) metal skewers
• Lavash, sumac, plain whole-milk yogurt, and fresh mixed herbs (such as cilantro, parsley, basil, dill, and mint), for serving