Grilled Lemonfish with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar
- Level: Advanced
- Yield: 6 servings
- Total: 5 hr
- Prep: 1 hr
- Inactive: 1 hr 30 min
- Cook: 2 hr 30 min
Ingredients
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
Directions
- 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.
- Serve immediately.
Sweet Corn Salad:
- 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:
- Preheat the oven to 275 degrees F.
- 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.
- Let cool completely then store in airtight containers.
Eggplant Caviar:
- 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.