Remove the fish from the refrigerator at let come to room temperature for 15 minutes (up to 30 minutes). This helps ensure even cooking. Brush each side of fish fillets lightly with oil and season with salt and pepper. Set aside.

Meanwhile, remove any loose, tough outer leaves from the cabbage, and cut into 8 evenly sized wedges, leaving the stem in tact. Do not remove the stalk or inner core. Lightly brush the wedges with oil and season with salt and pepper.

To prepare the dressing, in a small bowl or serving carafe, add the buttermilk, mustard, vinegar, oil and dill and whisk together until well combined. Set aside.

Preheat a table grill (or a large, non-stick skillet) to medium-high heat (setting 10 on the LeMax grill. Once hot, reduce heat to setting 9). Brush the grill lightly with heat resistant oil.

Place the cabbage wedges on the grill and grill until the edges of each layer are lightly browned and the cabbage is beginning to soften, about 6 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (I prefer mine fairly crisp still, cook longer if you may prefer it more well-done.)

After flipping the cabbage to cook the other side, place the fish fillets and the cherry tomatoes on the grill. Cook the fish for 3 minutes per side, until easily flakes with a fork.(cooking time will depend on the thickness of the fillets).

Transfer the fish, cabbage wedges and cherry tomatoes to serving plates. Drizzle the dressing over the fish and the wedges and serve immediately. Enjoy!