Grilled Halibut with Corn and Cherry Tomato Salsa

For the salsa:
Use a sharp knife to remove the corn kernels from the cob. (This is not hard. Just hold the cob vertically and carefully cut straight down.) Heat 1 tablespoon olive oil in a cast iron skillet. When hot, add the corn and sauté for 8-10 minutes until the corn is tender and well browned. Transfer the cooked corn to a large mixing bowl and let cool to room temperature.

Slice the cherry tomatoes lengthwise and add them to the corn along with the minced shallot and chopped basil. In a small bowl combine the lemon juice, remaining 1 tablespoon olive oil and minced garlic. Pour the dressing over your salsa ingredients and gently toss. Season to taste with salt and pepper. Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.

While your salsa is cooling, prepare your halibut fillets.

For the fish:
I like to remove the skin from my fillets using a sharp knife, but you could also ask your fish monger to do this. Or leave the skin on, whatever floats your boat. Rub each fillet with ½ tablespoon olive oil and season both sides well with salt and white pepper. (I use white pepper because black pepper has a tendency to burn. You can always season your halibut with fresh ground pepper after cooking.)

Heat your grill or grill pan (yes, you can also use a regular pan) over medium heat. If you’re using an outdoor grill, make sure that it’s oiled. When hot, add fillets and cook for approximately 4 minutes on each side or until opaque throughout. Do not move fillets until it is time to flip them! They are very delicate, dudes.

Serve the grilled halibut topped with corn and cherry tomato salsa. Dive in, dudes. You’re such a catch.