In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Spray your grill with some olive oil. Place the fish pieces. Grill for 3-5 minutes on each side basting with the remaining marinade, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
fish, and serve immediately with roasted tomatoes and potato scallops.

To roast tomatoes: Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds. Drop into ice water to stop cooking.
Peel, quarter and seed tomatoes.
In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes. Cover and slowly roast in a preheated oven at 200° for about 1 hour or until tender. Remove from oven; discard herbs.
Reserve in separate bowls the garlic cloves, tomato petals and olive oil.

For the mashed potatoes: Boil peeled potatoes until fork tender in salted water. Strain and puree in a food mill or use mixer to whip. In the meantime, heat heavy cream add potatoes and garlic from tomato, into the hot cream. Stir with a wooden spoon until well incorporated. Season with salt and pepper and set aside. Set in scallop shaped molds and grill for 15 minutes till browned from top.


Serve fish atop mashed potatoes scallops and roasted tomato petals around plate. Garnish with squid salad.