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

1. 1

   Season each piece of the fish with 1/8 teaspoon salt and 1/8 teaspoon pepper.

2. 2

   Heat a grill to high and grill the fish to the desired degree of doneness.

3. 3

   Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, then top with the grilled fish.

4. 4

   Garnish each portion of fish with 4 slices of the Herb Roasted Tomatoes and 2 tablespoons of the Eggplant Caviar.

5. 5

   Serve immediately.

6. 6

   Heat a large nonstick skillet over a medium-high flame.

7. 7

   Add the oil, corn and onions, and saute for 1 minute.

8. 8

   Add the remaining ingredients and toss to combine.

9. 9

   Allow to cool.

10. 10

    Serve at room temperature or slightly chilled.

11. 11

    Preheat the oven to 275 degrees F.

12. 12

    Combine all ingredients in a large bowl and toss to thoroughly coat.

13. 13

    Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.

14. 14

    Let cool completely then store in airtight containers.

15. 15

    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.

16. 16

    Rinse eggplant slices briefly under cool running water and pat dry.

17. 17

    Preheat a grill or grill pan to medium-high.

18. 18

    Brush eggplant slices on both sides with some of the oil and grill until tender, about 3 minutes per side.

19. 19

    Repeat with remaining slices and set aside to cool.

20. 20

    Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl.

21. 21

    Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.

* Per serving · 4 servings · Values may vary.