1 pound halibut fillets, deboned, cut into 4 portions and blotted dry (see Cook's Note)
2 teaspoons minced garlic
1 pint cherry tomatoes, halved (about 1 1/2 cups)
1 medium ear corn, kernels cut from the cob (1 1/4 cups; see Cook's Note)
2 tablespoons thinly sliced fresh basil, or whole tiny leaves
If the halibut skin is still intact, leave it on during cooking. The skin's good fats lend richness to the dish. After cutting the kernels off the cob, use a spoon to scrape out the "milk," for added flavor in the pouches.