Grilled Halibut with Cherry Tomato Salad

Sometimes simplicity is best. I like to serve this simple grilled fish dish in the summertime when just-picked tomatoes and basil taste so good they only need a drizzle of olive oil and balsamic vinegar to dress them up.

For the Cherry Tomato Salad:

2 cups cherry tomatoes, halved

1/4 cup finely diced red onions

1 clove garlic, minced

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/3 cup thinly sliced fresh basil

Kosher salt and freshly ground pepper

For the Grilled Halibut:

Vegetable oil, for the grates

4 4- to 6-ounce halibut fillets

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

To make the Cherry Tomato Salad: Place the tomatoes, onions, garlic, olive oil, balsamic vinegar, and basil in a medium bowl. Toss to combine. Season with the salt and pepper to taste.

To make the Grilled Halibut: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the halibut fillets with the olive oil. Season with the salt and pepper to taste.

Place the fillets on the grill. Close the lid and cook, turning once, until medium, about 4 minutes per side.

To serve, place the fish on a plate and top with a generous spoonful of the tomato salad.

Serves 4.

Cooking Tip: Basil has a tendency to blacken once it is cut. To keep it from darkening, chop and add the basil just before serving.

Do-Ahead: The tomato salad can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.