For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes.
Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels.
For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together.
For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool.
Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss.
Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.