With the heat of summer in full swing, it's hard to want to cook a lot in the kitchen. Turning on the stove—let alone the oven—only adds to the intense heat looming outside and seeping into your home. Or maybe that's just my insanely hot New York City apartment. Regardless, this quick dish is perfect for nights when you want something a little more substantial than the no-cook salads and sandwiches you've been making.
This recipe takes advantage of fresh summer vegetables in the form of a simple charred corn salad flavored with tomatoes, jalapeños, and mint. You can skip the charring of the corn if you want to cut down on cooking time, but it does add a nice smoky flavor. And, if the combination of fish and cheese doesn't bother you, then a little crumbled feta makes a great, tangy addition to the salad.
- 3 tablespoons olive oil
- 2 ears of corn, kernels removed
- Kosher salt and freshly ground black pepper
- ½ jalapeno, minced
- 3 scallions thinly sliced, light green parts only
- 1 pint grape or cherry tomatoes, quartered
- ½ cup fresh mint leaves roughly chopped
- 2 tablespoons fresh juice from about 2 limes
- 1 tablespoon extra-virgin olive oil
- 4 halibut fillets (about 1 1/2 to 2 pounds)
Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until hot. Add the corn and a pinch of salt and pepper and cook, stirring occasionally, until the corn has charred slightly, about 5 minutes.
Add the corn to a serving bowl and mix with the jalapeno, scallions, tomatoes, mint leaves, lime juice, and extra-virgin olive, and season to taste. Set aside.
Wipe out the same skillet and add the remaining olive oil over medium-high heat until shimmering. Season fish with salt and pepper. Add the fish skin side down and until the skin is crisp, about 4 minutes. Carefully flip and cook until just cooked through, about 3 minutes longer. Serve with the corn salad.