• 2 1/2 pounds tuna, halibut, mahi mahi or other firm fish
• 4 lemons
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• Fresh chervil or parsley
• Dash of Worcestershire or red wine vinegar

Cut fish into 1 1/2 inch cubes.  Using a sharp knife or peeler, remove the peel from the lemons carefully into half-inch wide strips, about half-inch in length. Remove as much of the white pith as possible.  Squeeze the juice from the lemons, divide in half and set aside. Rub the fish moderately with the olive oil and lightly season with a little sea salt and black pepper. Arrange in a glass dish. Sprinkle with a couple tablespoons of fresh chervil and half of the lemon juice mixed with a dash of Worcestershire or wine vinegar, depending on type of fish. Let set for 20 to 30 minutes covered in the refrigerator.  Alternate 2 to 4 fish cubes with the lemon peel on skewers. Cook the fish turning frequently for about 10 minutes over medium heat or until fish is done and juices run clear. Use remaining lemon juice to sprinkle over fish at serving along with additional chervil if desired.