Grilled Crispy-Skin Copi with Heirloom Tomatoes

Ingredients:

• 4 copi fillets, skin-on (approximately 6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

For the Tomatoes:

• 2 cups heirloom tomatoes, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh basil, chopped
• Salt and black pepper, to taste

Instructions:

1. Whisk together olive oil, fresh lemon juice, minced garlic, dried thyme, salt, and black pepper in a small bowl to create the copi marinade.
2. Place copi fillets, skin-side up, in a shallow dish and evenly pour the marinade over them. Marinate for a minimum of 30 minutes to infuse flavors.
3. While the copi is marinating, prepare the heirloom tomatoes. In a mixing bowl, gently toss sliced heirloom tomatoes with balsamic vinegar, extra-virgin olive oil, chopped fresh basil, salt, and black pepper. Set aside.
4. Take the copi fillets out of the marinade and place them on the preheated grill, skin-side down. Grill for approximately 5-7 minutes per side, or until the skin is crisp, and the fish easily flakes with a fork.