Grilled lemonfish with sweet corn salad, herb roasted tomatoes and eggplant caviar

Delight your taste buds with a flavorful grilled lemonfish salad featuring sweet corn, herb-roasted tomatoes, and creamy eggplant caviar. Perfectly balanced!

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
• 910g 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

Instructions:

1. Season the fish with a pinch of salt and pepper. Grill the fish on a high heat until it reaches the desired level of doneness. Place Sweet Corn Salad on 6 plates, then place the grilled fish on top. Decorate each fish portion with Herb Roasted Tomatoes slices and Eggplant Caviar.
2. Serve promptly.
3. Heat a large nonstick skillet over medium-high heat. Cook corn, onions, and oil for 1 minute. Add the rest of the ingredients and mix well. Let it cool down. Serve at room temperature or slightly chilled.
4. Preheat the oven to 275°F.
5. Mix all the ingredients in a large bowl until they are evenly coated. Arrange them in a single layer on a wire rack over a baking sheet. Bake until they become moist and dried, which takes about 2 hours.
6. Allow it to cool completely and then store in airtight containers.
7. In a colander, coat the eggplant slices with 1 tablespoon of salt, cover with a plate and let it drain for 30 minutes. Rinse the slices under cold running water and pat them dry. Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with oil, then grill for about 3 minutes per side until tender. Repeat with the remaining slices and let them cool. Once cooled, dice the eggplant slices and transfer to a mixing bowl. Add the remaining ingredients, mix well, and season with salt and pepper to taste.

Summary:

• Calories: 3302 kcal
• Fat: 198 g
• Protein: 210 g
• Carbs: 217 g
• Potassium: 8376 mg
• Magnesium: 702 mg