INGREDIENTS
4
Halibut fillets (about 1 1/2 to 2 pounds)
2 tbsp
About 2 limes, fresh juice from
2
ears Corn
1 pint
Grape or cherry tomatoes
1/2
Jalapeno
1/2 cup
Mint, fresh leaves
3
Scallions
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
1 tbsp
Olive oil, extra-virgin