FOR THE FISH:
4 filets white fish
3-4 lemons, sliced into rounds
salt + pepper
FOR THE SALAD:
1 pint sun gold tomatoes, sliced in half
1 small garlic clove, minced
1 shallot, thinly sliced
1 serano chili, thinly sliced
1 tablespoon capers
1/4 cup extra virgin olive oil
1 Tablespoon champagne vinegar
salt + pepper
2 ears of corn, shucked raw
2 limes, zested and juiced
handful basil, torn