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

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

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

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Ingredients

Count

Nutrition

384

Calories

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Ingredients:

Serving

6 (5-oz) 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 tsp 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 tbsp chopped cilantro leaves
1 tsp steen's cane syrup
2 tbsp lime juice
1/4 tsp salt
2 lb ripe roma tomatoes , sliced into 1/4-inch slices crosswise
2 tbsp extra-virgin olive oil
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh oregano leaves
1/2 tsp salt
1/2 tsp black pepper
1 eggplant, sliced
1 tbsp plus 1/2 tsp salt
1/2 cup plus 2 tbsp good-quality extra-virgin olive oil
1/2 tsp black pepper
2 tbsp minced shallots
1 tbsp minced garlic
1 tbsp minced capers
1/2 tsp finely chopped rinsed anchovies , optional
2 tbsp chopped parsley leaves

Directions:

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.
Serve immediately.
Sweet Corn Salad:
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.
Herb Roasted Tomatoes:
Preheat the oven to 275 degrees F.
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.
Let cool completely then store in airtight containers.
Eggplant Caviar:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.48 Kcal (1610 kJ)
Calories from fat	246.7 Kcal
		% Daily Value*
Total Fat	27.41g	42%
Cholesterol	0.25mg	0%
Sodium	1522.34mg	63%
Potassium	906.76mg	19%
Total Carbs	34.27g	11%
Sugars	15.49g	62%
Dietary Fiber	6.69g	27%
Protein	6.09g	12%
Vitamin C	36.6mg	61%
Iron	1.4mg	8%
Calcium	48mg	5%

Amount Per 100 g
Calories	94.7 Kcal (396 kJ)
Calories from fat	60.76 Kcal
		% Daily Value*
Total Fat	6.75g	42%
Cholesterol	0.06mg	0%
Sodium	374.94mg	63%
Potassium	223.33mg	19%
Total Carbs	8.44g	11%
Sugars	3.81g	62%
Dietary Fiber	1.65g	27%
Protein	1.5g	12%
Vitamin C	9mg	61%
Iron	0.4mg	8%
Calcium	11.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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