Instructions: Cut mahimahi into 1 1/2-inch cubes. Cut bell peppers into 1-inch squares and blanch in boiling water for 1 minute. Cut Maui onions into wedges and separate into individual pieces. Thread the mahimahi, bell peppers and onions on the skewers. In a heavy saucepan combine pepper jelly, soy sauce and hot Chinese mustard; heat to melt the jelly. Brush pepper sauce on the mahimahi and let set for 20 minutes. Have the coals on the grill at the white ash stage when you place the skewers on the grill. Grill on each side for about 7 minutes. Brush the fish several times with the pepper sauce.

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