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1
For the salsa: Use a sharp knife to remove the corn kernels from the cob.
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(This is not hard.
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Just hold the cob vertically and carefully cut straight down.)
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Heat 1 tablespoon olive oil in a cast iron skillet.
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When hot, add the corn and saute for 8-10 minutes until the corn is tender and well browned.
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6
Transfer the cooked corn to a large mixing bowl and let cool to room temperature.
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7
Slice the cherry tomatoes lengthwise and add them to the corn along with the minced shallot and chopped basil.
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8
In a small bowl combine the lemon juice, remaining 1 tablespoon olive oil and minced garlic.
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Pour the dressing over your salsa ingredients and gently toss.
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10
Season to taste with salt and pepper.
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11
Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
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12
While your salsa is cooling, prepare your halibut fillets.
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13
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.
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14
Or leave the skin on, whatever floats your boat.
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Rub each fillet with 1/2 tablespoon olive oil and season both sides well with salt and white pepper.
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(I use white pepper because black pepper has a tendency to burn.
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You can always season your halibut with fresh ground pepper after cooking.)
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Heat your grill or grill pan (yes, you can also use a regular pan) over medium heat.
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If youre using an outdoor grill, make sure that its oiled.
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20
When hot, add fillets and cook for approximately 4 minutes on each side or until opaque throughout.
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Do not move fillets until it is time to flip them!
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22
They are very delicate, dudes.
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Serve the grilled halibut topped with corn and cherry tomato salsa.
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24
Dive in, dudes.
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25
Youre such a catch.
