¼ cup olive oil
1 garlic clove, crushed
1 tbsp chopped dill
1 small zucchini
1 each red and yellow pepper
2 fresh fish fillets, 6 to 8 oz each
1 cup green or black olives, preferably spicy
¼ cantaloupe, peeled, seeds removed and cut into thin wedges
1 tomato, sliced
Basil leaves for garnish
Finely grate 1 tsp peel from lemon and squeeze out 2 tbsp juice. Place both in a small bowl. Whisk in oil, garlic and dill. Slice zucchini into long ¼-inch slices. Core peppers and cut into 6 to 8 pieces. Place vegetables in a bowl tossing with 1 tbsp oil mixture. Place fish in a shallow dish, pouring 2 tbsp oil mixture over top. Turn fish to evenly coat.
Oil grill and preheat barbecue to medium heat. When grill is hot, sprinkle vegetables and fish lightly with salt. Barbecue turning vegetables occasionally and fish once or twice until cooked through, removing from grill as vegetables are cooked and fish flakes easily with a fork. Vegetables should take about 6 minutes and fish 8 to 10 minutes in total.
Cut each fish fillet into 4 to 6 pieces, refrigerate until cool. Then arrange in a row in spoke-like fashion on a platter. Arrange peppers, zucchini, melon wedges, olives and tomatoes in rows. Drizzle remaining oil mixture over fish and zucchini. Garnish with basil leaves.