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
Toss the tomatoes, garlic, shallot, serrano chili, capers, and champagne vinegar together. Add salt + pepper, corn, lime juice and basil just before serving.
Season fish with some salt and pepper and a drizzle of olive oil and set that aside.
Slice your lemons crosswise about ¼ inch thick. These lemons will actually be applied directly to the grill surface and act as a bed for the delicate fish to rest upon. Place your fish directly atop the lemon and grill, without flipping, for 5-7 minutes.
