The briny taste of green olives goes well with avocado oil and is offset with the sweet taste of tomatoes and peppery anise flavour of basil. The kebabs can be skewered several hours ahead. Serve them with crusty bread and a rocket salad.
1 Cut the peel off lemons in long thick strips. Rinse fish then pat dry with paper towels. Cut fish into cubes about the same size as the olives. Thread fish on skewers with olives, bay leaves and strips of lemon peel. Lay the kebabs in a dish and drizzle with a little olive oil.
2 Cook fish kebabs on a preheated oiled barbecue hot plate (griddle) over a medium heat until fish is lightly browned and just cooked through; do not overcook. Alternatively, cook kebabs in a ridged grill pan (skillet) over medium heat.
3 Meanwhile, put avocado or olive oil in a large frying pan (skillet). Halve the tomatoes and lay them cut side down in the pan. Season with sea salt and pepper. Set the pan on low heat and let them warm through for about 5 minutes, until they show signs of softening. (The pan of tomatoes could also be warmed through over the barbecue hot plate if you wish to do all the cooking outside.) Slide tomatoes onto a large serving platter, or individual plates, scatter over basil and top with the hot kebabs. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com