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+ servings

Grilled Halibut with Cherry Tomato and Corn Salsa

Author - Serena Wolf
Prep Time: 35 minutes
Cook Time: 16 minutes
Yields: 4 servings


  • 4 halibut filets 6-8 oz each
  • 2 tbsp olive oil
  • Salt
  • White pepper

For the salsa:

  • 1 pint cherry tomatoes
  • 2 ears corn
  • 1 large shallot minced
  • ¾ cup fresh basil chopped
  • 2 tablespoons extra virgin olive oil divided
  • Juice of ½ lemon
  • 1 clove garlic minced
  • Salt
  • Fresh ground pepper


  • 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 tbsp 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, 1 tbsp olive oil and minced garlic. Pour the dressing over your salsa ingredients and gently toss. Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
  • While your salsa is cooling, prepare your halibut filets. I like to remove the skin from my filets 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 filet with ½ tbsp 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 your filets and cook for approximately 4 minutes on each side or until opaque throughout. Do not move your filets until it is time to flip them! They are very delicate, dudes.
  • Serve your grilled halibut topped with cherry tomato and corn salsa. Dive in, dudes. You’re such a catch.