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

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
• 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
• 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
• 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

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