Grilled Red Snapper & Okra with Spicy Tartar Sauce

Preheat grill to medium-high.

Combine mayonnaise, jalapeños, mustard and lime juice in a small bowl and set aside.

Combine lime zest, 4 teaspoons chili powder, coriander, 1/8 teaspoon salt and pepper in a shallow bowl. Dredge fish with the spice mixture and coat with cooking spray. Toss okra with oil and the remaining 1/2 teaspoon chili powder and 1/8 teaspoon salt. Thread the okra crosswise onto four 12-inch bamboo or metal skewers.

Oil the grill rack. Grill the okra, flipping once halfway, until softened and charred in spots, 4 to 6 minutes. Grill the fish, flipping once halfway, until the flesh is opaque, 4 to 5 minutes. Serve with the reserved sauce.