Summer tomatoes don’t need much help to shine, but when you’ve got fresh halibut and a few ears of sweet corn lying around, it’s hard not to get inspired. This recipe is one of those perfect August dinners: light but satisfying, simple enough for a weeknight, and impressive enough to serve when someone brings wine over. The corn gets a little charred in a skillet (or on the grill if you’re already out there), and the heirloom tomatoes bring that juicy acidity that balances everything out. The brown rice pilaf? It’s upgraded with lime zest, scallions, and toasted pepitas for a subtle nutty crunch that plays well with the salsa and fish.
