Grilled Fish Skewers with Caper and Olive Aioli

Ingredients

• 2 lemons
• 1/2 cup (4 fl oz/30ml) extra-virgin olive oil
• 2 garlic cloves, crushed
• Salt and freshly ground black pepper
• 1 1/2 pounds (675g) fresh firm-textured fish, such as mahi-mahi, grouper or halibut, cut into 1-inch (2.5-cm) chunks
• 12 bamboo skewers
• Caper and Olive Aioli: 1 egg yolk
• 1 teaspoon Dijon mustard
• 1/2 cup regular olive oil (not extra virgin)
• 1/2 cup peanut, vegetable, corn or safflower oil
• 3 cloves garlic, finely minced or mashed in a mortar and pestle
• Lemon juice, reserved from above, to taste
• 3 tablespoons capers, chopped
• ¼ cup picholine olives, pitted and chopped