Redfish on the halfshell with grilled corn and ginger herb dressing

I happened to walk in the room yesterday when my husband was watching John Besh on PBS.
He was cooking grilled redfish with a corn salad.  It looked so good and happened to be from his New Orleans cookbook.  I pulled out my cookbook and saw the recipe.  I knew I would modify it by reducing the amount of oil from 1/2 cup to a couple tablespoons at the most.  I made some other minor changes such as browning the top of the fish.  The ginger herb corn salad is really delicious and would go with fish, beef, chicken, or just by itself.

Grilled Redfish on the Half Shell with Grilled Corn and Ginger Herb Dressing
Adapted from My New Orleans by John Besh

6 ears corn, shucked with the outer husks left intact
12 cherry or grape tomatoes, chopped
1 large half red fish, skin and scales on, approximately 1 pound
2 T canola oil
salt and pepper (freshly ground)
2 cloves garlic, minced
2 teaspoons minced ginger
2 scallions, chopped
2 teaspoons sugar
1/2 teaspoon red chile flakes
1/4 cup rice vinegar
1 teaspoon lemon juice
1 tsp fresh mint, 1 tsp fresh basil, 2 T fresh cilantro, all chopped

Light a charcoal or turn on a gas grill. Grill the corn with the husks still attached for approximately 10 minutes over medium heat.  Remove corn from cob and set aside. 

Rub the redfish with 1 T of canola oil and season with freshly ground salt and pepper.  Place skin side down on grill over medium heat.  Close lid and grill for 10 minutes.  Flip fish over to grill top side.  Grill for 3 minutes.  Turn back over and remove from grill.

Heat a large skillet and add 1 T canola oil.  Saute the garlic, ginger and scallions for 2-3 minutes.
Add the corn, chopped tomatoes, sugar, pepper flakes, vinegar, lemon juice, mint basil, and cilantro and cook, stirring often, until the corn is heated through, 3-5 minutes.  Spoon the warm corn and tomatoes over each fish fillet and serve.  Sprinkle a little fresh cilantro on top.