Recipe by Vella
"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."
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extra virgin olive oil
fresh rosemary, leaves stripped and finely chopped
extra virgin olive oil
cherry tomatoes, halved
ears corn, kernels cut from cob
kosher salt, or to taste
salt and black pepper to taste
I made this recipe last night using Marlin and it was fantastic! I made a couple changes: When marinading, I left the rosemary sprig whole so it infused into the oil. I was afraid it would taste too strongly of rosemary if it was chopped in both the relish and on the fish. I did not have cherry tomatoes, so I diced regular tomatoes. I also grilled it on a wood plank for about 10 minutes, then directly on the grill for a few minutes on each side. The relish was a great compliment to the fish! Thanks for the great recipe- I can't wait to make it again!
You really have to LOVE rosemary to appreciate this recipe. I used half a sprig and didn't chop it too fine because another review suggested the rosemary might be overwhelming and it was still too strong.
This four star rating is more for the relish, which was particularly good. The fish, however, not so good. Hubs, the grill master, believes it was the marinading that took away from how good this COULD have been. Once put on the grill, the olive oil just flowed out of the meat, preventing it from browning nicely. He said the filets should be dry, then rubbed lightly with olive oil just before grilling on a hot grill, which would then also require less than the directed time - and they also need a good squeeze of lemon. The relish, on the other hand, was just delicious. Great fresh flavor and colors, but I think it could be put to better use with something other than this fish. I served this with a seasoned couscous, which we've finally concluded we don't like. I should have made the rice pilaf I had originally planned on.
This was great. Although I did not have fresh rosemary, (I used dried) it still was great. The corn and tomato relish could and WILL be used with other dishes and also just as a side dish. One of the great things about living here in South Dakota at this time of year is the most wonderful tasting sweet corn fresh off the farm. Using sweet corn really gave this relish a nice taste. I did not alter the recipe and I don't feel like I would need to add or take anything out...it's great! 9/17/08 I made the relish as a side dish tonight and it was great....be sure to use sweet corn and not field or frozen corn (or add a touch of sugar to the mix)!
This is good. I made this with mahi mahi because marlin is harder to find where I live. I liked the rosemary, tomato and corn combination. I went quite a bit lighter on the salt in the salsa than called for and added lemon to both the fish marinade and the salsa - I think this misses a little something without it. Thanks for the recipe!
excellent relish for fish!
The marlin was not very good but the roasted corn and tomatoes were amazing. Marlin is not a very good fish to eat. Mostly a game fish but I thought I would try it when the local fish market had some. It was tough. I think this recipe would be amazing on mahi mahi or swordfish!! Can not wait to try again on a better fish!
This recipe turned out fantastic! I was a little scared of the rosemary so I put in a little less than the recipe suggested. Bad move - next time I will put in a little more.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Marlin with Roasted Corn and Tomato Relish
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 1239
** Calories from Fat: 794
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