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

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  • 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.
  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.
  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.
  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.