Combine first 5 ingredients in heavy-duty, zip-top plastic bag; add fish and vegetables. Seal bag; turn bag to coat fish. Marinate in refrigerator 10 minutes.
Remove fish and vegetables from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
Thread vegetables onto 2 (12-inch) metal skewers. Place vegetable kabobs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes.
While vegetables broil, thread fish on 2 (12-inch) metal skewers. Add fish kabobs to rack. Broil 6 to 8 additional minutes or until vegetables are crisp-tender and fish flakes easily when tested with a fork, brushing occasionally with marinade. Remove fish and vegetables from kabobs. Serve with lemon wedges, if desired.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
