fish with charred cherry tomatoes + corn
We’re wrapping up our weekend entertaining series with this easy family-style dish that truly highlights the best of summer. Fresh fish, topped with lightly charred tomatoes, corn, and fresh herbs is all you need for your weekend gathering. If your corn is sweet you don’t even have to grill (or cook it), just mix it in right from the cob. But if inclined, grilling the corn will just add an additional layer of char to this light and refreshing meal. Serve it simply with a green salad on the side.
Cooking spray, for greasing
4 4-ounce pieces of white fish (cod, haddock, or halibut)
1/4 cup vegetable or canola oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pint yellow cherry tomatoes
2 ears corn, husk and silks removed
2 tablespoons minced fresh flat-leaf Italian parsley
2 tablespoons minced fresh basil
- Preheat grill to medium-high heat. Coat grill grates well with cooking spray.
- Brush fish on both sides with 2 tablespoons oil and season top side with salt and pepper. Place fish on grill and cook (without flipping) until fish releases easily, about 5 minutes. Turn one side of grill to off and when ready, turn fish over to finish cooking on off side of grill. Cook for another 5 minutes, depending on thickness of fish (fish is done when it's opaque and easily flakes). Remove fish and transfer to a serving platter.
- Meanwhile, toss tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Place in a grill basket and cook for 2-3 minutes, until just charred. Remove from grill and place in a bowl.
- Remove kernels from corn and add to bowl, along with parsley and basil. Toss to combine.
- Spoon tomato mixture over fish and serve.