Serves 4 as an appetizer.

Perfect for summer entertaining as everything can be done in advance, then refrigerated. Serve at room temperature, drizzling with marinade just before serving.

1 lemon
1/4 cup (50 mL) olive oil
1 garlic clove, crushed
1 tbsp (15 mL) chopped fresh dill
1 small zucchini
1 each red and yellow pepper
2 (6 to 8 oz/180 to 250 g) U.S. Farm-Raised Catfish fillets
Salt
1/4 cantaloupe, peeled, seeds removed and cut into thin wedges
1 cup (250 mL) green or black olives, preferably spicy
1 medium fresh tomato, sliced
Basil leaves for garnish

Finely grate 1 tsp (5 mL) peel from lemon and squeeze out 2 tbsp (30 mL) juice. Place both in a small bowl. Whisk in oil, garlic and dill. Slice zucchini into long 1/4-inch (0.5 cm) slices. Core peppers and cut into 6 to 8 pieces. Place vegetables in a bowl tossing with 1 tbsp (15 mL) marinade. Place catfish in a shallow dish, pouring 2 tbsp (30 mL) marinade over top. Turn fish to evenly coat.

Oil grill and preheat barbecue to medium heat. When grill is hot, sprinkle vegetables and catfish lightly with salt. Barbecue, turning vegetables occasionally and catfish once or twice until cooked through, removing food from grill as it is cooked. Vegetables should take about 6 minutes and catfish, 6 to 10 depending on thickness. Catfish is done when it flakes when tested with a fork. Cut each catfish fillet into 4 to 6 pieces. Refrigerate vegetables and catfish 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 marinade over fish and zucchini. Garnish with basil leaves.