Preheat grill or grill pan to medium high heat.
For Rockfish: Drizzle both sides of fish filet with 1 tbsp olive oil and season with salt and pepper. Place filets skin side down and grill until skin is nice and crispy, about 5 minutes. Gently turn them over and cook for an additional minute or until fish is opaque and cooked through. Remove to a plate. For Tomato and Corn Salad: Take 4 ears of corn (shucked, cleaned of silks) drizzle each with 1/2 tbsp olive oil and season with salt. Place corn on grill and cook 3-4 minutes per side or until corn is tender. Allow to cool and cut kernels off the cob. Set aside. In a large mixing bowl, whisk together 2 limes - juiced, zest, and 1 clove garlic (peeled, grated). Season with salt and pepper to taste. Slowly drizzle in 1/3 cup of olive oil, whisking until emulsified. Add corn, 1 pint cherry tomatoes (halved), 1 large jalapeno (sliced thinly in to rings) and 2 tbsp cilantro (chopped) and toss to combine. Serve each filet with a heaping scoop of salad on top along with the juices. Finish with a drizzle of olive oil. Tip: Be sure to pat skin dry before grilling to ensure extra crispy skin!