Fish skewers

Peel and cut the fish into 16 pieces. Make sure to remove any bones.

Peel the onions, and cut them vertically in 4. (They will not fall into pieces)
Wrap each piece of fish with 1/2 slice of smoked bacon.
Prepare the skewers alternating pieces of conger and onions.

Make a marinade: chopped rosemary, salt, ground pepper, crushed coriander seeds, sweet paprika. Add the oil and mix.
Place the skewers in a deep dish and brush them with the marinade.
Cover with a wrap and refrigerate for at least 1 hour
(Stir/brush occasionally).
Prepare the BBQ.

If you don't have a BBQ, preheat the oven to 220 °C (430 °F).

Drain the skewers, put them on a baking sheet, and bake them for 15 minutes, turning them half way through cooking.

Remove and let stand a few minutes before serving.

If necessary you can keep warm in a bain-marie.

Will be best if grilled on a BBQ or a la plancha (griddle). Many type of fish are welcome if the flesh is firm, potentially mixing the types of fish. The bacon is a protection during cooking. For a main course, some add a bit of chorizo.
On the skewers you can add bits of peeled peppers of different colors (not too big so that they have enough time to be cooked).
If you have some conger eel, if it is huge one, the piece close to the head is better (less bones).