Rosemary Marlin with Roasted Corn and Tomato Relish

This is a great dish for any firm fish, including tuna and halibut. Since the dish relies heavily on the quality of tomatoes, it is best made in August or September when red, ripe tomatoes are available.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 1239 Calories

Ingredients

• 1 large onion, minced
• 2 cloves garlic, minced
• ¼ cup extra virgin olive oil
• salt and black pepper to taste
• ½ cup extra virgin olive oil
• 2 cups cherry tomatoes, halved
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons kosher salt, or to taste
• 2 pounds marlin steaks
• 2 ears corn, kernels cut from cob

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

To make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the marlin steaks, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.

Step 3

Pour 1/4 cup olive oil into an oven-safe 10 inch skillet. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt.

Step 4

Place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.

Step 5

Preheat an outdoor grill for high heat. Lightly oil grate, and set 4 inches from the heat.

Step 6

Place the fish on the preheated grill, and season with salt and pepper to taste. Cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. Place the fish on a serving platter, and top with corn and tomato relish