Grilled Halibut with Corn and Cherry Tomato Salsa - olive oil

Method

• 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 saute 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 1/2 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 youre using an outdoor grill, make sure that its 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.
• Youre such a catch.