- In a bowl, whisk together all the marinade ingredients. Add the fish and stir gently to coat. Refrigerate for at least 30 but no more than 45 minutes.
- Preheat the grill, setting the burners to high. Oil the grate.
- Cut off and discard the green parts of the fennel bulb. Cut the bulb in half. Cutaway and discard the hard core. Separate the layers of the bulb and cut them into pieces about the same size as the bell pepper squares. Blanch in boiling water, 1 or 2 minutes.
- Thread the fish, vegetables and pear on the skewers, alternating ingredients. Grill for 3 or 4 minutes per side, brushing with marinade. Season with salt and pepper. Serve with lime wedges.