Meaty snapper holds up well on the grill, but any firm white fish will work well in its place. Look for U.S. red snapper caught in the Gulf of Mexico for the most sustainable option according to Seafood Watch. Serve with a cold pale ale or lager.
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.
Four 12-inch skewers