Grilled Lemonfish With Sweet Corn Salad, Herb Roasted Tomatoes And Eggplant Caviar Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 teaspoon finely chopped rinsed anchovies, optional

1 tablespoon minced capers

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 eggplant, sliced

1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil

1/2 cup finely diced sweet onion

1 tablespoon minced garlic

2 teaspoons extra virgin olive oil

1 tablespoon plus 1/2 teaspoon salt

2 tablespoons chopped parsley leaves

2 pounds ripe Roma tomatoes, sliced into 1/4-inch slices crosswise

1/2 cup peeled and finely diced tomatoes

1 teaspoon Steen's cane syrup

Eggplant Caviar, recipe follows

6 (5-ounce) portions lemonfish fillets (Cobia), or any firm-fleshed fish that is good for grilling

1/2 teaspoon salt

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh basil leaves

1/4 teaspoon salt

Sweet Corn Salad, recipe follows

2 tablespoons lime juice

6 ears sweet corn, grilled with husk on, kernels cut off the cob

2 tablespoons minced shallots

Herb Roasted Tomatoes, recipe follows

1/2 teaspoon black pepper

1 tablespoon chopped cilantro leaves