Grilled Grouper with Succotash - The Local Palate

Ingredients

• For the marinated tomatoes:
• 1 cup quartered cherry tomatoes
• ¼ cup sliced shallots
• 1 cup olive oil
• 2 tablespoons chiffonade basil
• ½ cup red wine vinegar
• 4 ears yellow corn, still in husks
• 2 cups heavy cream
• 2 tablespoons crème fraîchè
• 1 cup field peas, cooked
• 1 onion, diced
• 2 garlic cloves, thinly sliced
• 3 tablespoons butter
• ½ pound slab bacon (or use thick-cut), cut into ¼-inch cubes
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano
• ½ cup basil leaves
• 1 cup olive oil, divided
• For the fish
• 4 (5-ounce) grouper fillets
• Salt and pepper to taste
• 4 ounces jumbo lump crab meat, picked through for shells