How to Make It
In a large bowl, toss the onions with the garlic, jalapeño, red chile, dill, parsley and wine. Add the fish and stir to coat thoroughly with the marinade. Cover and refrigerate for 4 hours.
Light a grill. Thread the fish onto 8 metal skewers, leaving a small space between each piece. Brush the fish with oil and season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred and just opaque throughout, about 12 minutes. Serve with lemon wedges and grilled flatbread.