Heirloom Tomato and Herb Salad

Heat grill to medium high heat.
Slice an assortment of fresh tomatoes arrange on plate or platter, season with salt and pepper.
Rub fish with a bit of olive oil, season with salt and pepper. Grill until just cooked through. Place fish on tomatoes.
Drizzle olive oil on fish and around plate. Drizzle Balsamic over oil.
Pick 3 parts Basil, 2 parts Cilantro and 1 part Mint, place in small bowl and toss with 2 TBL olive oil and 2 Tsp balsamic vinegar. Mound up and place over fish.
Serve immediately.

Grilled Fish ( California Sturgeon or Salmon) on Grilled Potatoes and Corn Salad With Herb and Lemon Olive Oil

Cook potatoes until cooked through, cool (can be done a day or two ahead)
Shuck and cook 1 ear of corn per person, rub with oil and grill.
Peel and slice 1 red onion ¼ inch thick.Grill until just cooked through.
Grill one whole red pepper until just beginning to char.
Cut corn off of cob, dice red onion and red pepper place all in a mixing bowl. Add salt and pepper and one ounce extra virgin olive oil. Let stand at room temperature.
Pick leaves from ½ bunch of thyme, ¼ bunch parsley place in blender with 1 bunch of chives juice of one lemon and 1 cup olive oil, 1 tablespoon dijon mustard, season with salt and pepper, puree in blender til smooth.
Slice cooked potato ¼ inch thick, rub with oil and grill til just warmed through. Arrange on plate or platter.
Spoon corn mixture over potatoes.
Grill fish on med/high heat until cooked through place on potatoes.
Drizzle herb oil over all.
Serve immediately.

Enjoy!