Grilled Lemonfish with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar

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  • Level: Advanced
  • Total: 5 hr
  • Prep: 1 hr
  • Inactive: 1 hr 30 min
  • Cook: 2 hr 30 min
  • Yield: 6 servings
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6 (5-ounce) portions lemonfish fillets (Cobia), or any firm-fleshed fish that is good for grilling

Salt and freshly ground black pepper

Sweet Corn Salad, recipe follows

Herb Roasted Tomatoes, recipe follows

Eggplant Caviar, recipe follows

Sweet Corn Salad:

2 teaspoons extra virgin olive oil

6 ears sweet corn, grilled with husk on, kernels cut off the cob

1/2 cup finely diced sweet onion

1/2 cup peeled and finely diced tomatoes

1 tablespoon chopped cilantro leaves

1 teaspoon Steen's cane syrup

2 tablespoons lime juice

1/4 teaspoon salt

Herb Roasted Tomatoes:

2 pounds ripe Roma tomatoes, sliced into 1/4-inch slices crosswise

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh oregano leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

Eggplant Caviar:

1 eggplant, sliced

1 tablespoon plus 1/2 teaspoon salt

1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil

1/2 teaspoon black pepper

2 tablespoons minced shallots

1 tablespoon minced garlic

1 tablespoon minced capers

1/2 teaspoon finely chopped rinsed anchovies, optional

2 tablespoons chopped parsley leaves


  1. Season each piece of the fish with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a grill to high and grill the fish to the desired degree of doneness. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, then top with the grilled fish. Garnish each portion of fish with 4 slices of the Herb Roasted Tomatoes and 2 tablespoons of the Eggplant Caviar.
  2. Serve immediately.

Sweet Corn Salad:

  1. Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool. Serve at room temperature or slightly chilled.

Herb Roasted Tomatoes:

  1. Preheat the oven to 275 degrees F.
  2. Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.
  3. Let cool completely then store in airtight containers.

Eggplant Caviar:

  1. In a colander, toss the eggplant slices with 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush eggplant slices on both sides with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.