Make the salsa: Use a sharp knife to remove the Corn (2 ear) from the cob. This is not hard. Just hold the cob vertically and carefully cut straight down.
Heat 1 tbsp Extra-Virgin Olive Oil (1 tablespoon) 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 Tomato (1 pint) lengthwise and add them to the corn along with the Shallot (1) and Fresh Basil (3/4 cup).
In a small bowl combine the Lemon (1/2), Extra-Virgin Olive Oil (1 tablespoon) and Garlic (1 clove).
Pour the dressing over your salsa ingredients and gently toss. Season with Salt and Pepper (to taste). Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
While your salsa is cooling, prepare your Halibut Fillet (4). 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 filet with 1/2 tbsp Olive Oil (2 tablespoon) and season both sides well with Salt (to taste) and Ground White Pepper (to taste).
Heat a grill, grill pan, or regular pan over medium heat. If you’re using an outdoor grill, make sure it's oiled.
When hot, add your fillets and cook for approximately 4 minutes on each side or until opaque throughout. Do not move your fillets until it is time to flip them! They are very delicate.
Serve your grilled halibut topped with cherry tomato and corn salsa.