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

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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