1 pint (405g) orange teardrop tomatoes, quartered
1 pint (405g) yellow teardrop tomatoes, quartered
3/4 cup (30g) thinly sliced fresh basil
3 Tbsp (15g) minced fresh rosemary
1/2 Kula onion, shaved
Freshly ground pepper and salt to taste (sea salt if on a corn-free diet*)
2 tsp (10mL) extra-virgin olive oil
4 large shallots, minced
2 serrano chili peppers, peeled, seeded and minced
1 cup (40g) chopped cilantro
1/4 cup rice wine vinegar
Sugar to taste
8 4-ounce (115g) ono medallions
Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil. Chill until ready to serve.
Combine shallots, chili peppers, cilantro, vinegar, sugar and salt. Chill until ready to serve.
Season fish on both sides with salt and pepper. Cook on a well-oiled grill until fish is opaque, but not dry.
Place 1/4 of the tomato salad in the center of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.