Optional: 4 thin fresh rosemary sprigsabout 8 inches long, with 6 inches of leaves removed
In a bowl, combine the balsamic, dijon, and rosemary then whisk in the olive oil. Add the fish cubes and toss to coat. Refrigerate for 30 minutes in the refrigerator, mixing a couple of times to make sure all the fish is getting its fair share of the marinade.
Set the grill for direct heat; coat the grids with oil. Remove the fish from the marinade and thread onto the rosemary "skewers" (or metal or soaked bamboo); season lightly with salt and freshly ground pepper. Cook over high heat, until browned on one side (about 2 minutes or less), basting once with the marinade. Turn ONE time (they will fall apart if you try to mess with them too much); cook the other side until cooked to your liking; medium is my liking, just a bit opaque in the middle - that was about 1 - 2 minutes more. Remove and serve. Discard remaining marinade.
Keyword cooking on rosemary skewer, fish on the BBQ, fish skewers, red wine and fish recipe