In a small skillet, toast 1 tbsp whole black peppercorns 1 tbsp coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder. Step 2: In a large bowl, combine 1/4 cup of olive oil with the ground spices, 1/4 c. chopped basil, 2 tbsp red wine vinegar, 1 med shallot minced, 1 tbsp minced fresh ginger and 1/2 tsp sugar. Add 2 lbs assorted heirloom tomatoes, diced into 1 inch pieces and toss to coat with the dressing. Season the tomatoes with salt. Step 3: Light a grill or heat a grill pan. In a shallow baking dish, combine the 2 tbsp of olive oil with the 1 tsp chopped rosemary. Season the Rockfish with salt and pepper and coat the fillets with the rosemary oil. Grill the fish over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes. Turn and cook until just opaque in the center, 3 minutes longer. Step 4: Using a slotted spoon, transfer the tomatoes to plates. Set the fish fillets on the tomato salad. Spoon the tomato dressing over and around the fish and serve.