Rosemary Marlin with Roasted Corn and Tomato Relish Recipe - Allrecipes.com
Rosemary Marlin with Roasted Corn and Tomato Relish Recipe
  • READY IN ABOUT hrs

Rosemary Marlin with Roasted Corn and Tomato Relish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C).
  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.
  4. Place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
  5. Preheat an outdoor grill for high heat. Lightly oil grate, and set 4 inches from the heat.
  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
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2008

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!

 
Most Helpful Critical Review
Jul 06, 2009

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.

 
Nov 18, 2009

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.

 
Sep 17, 2008

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)!

 
Jul 27, 2009

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!

 
Jun 12, 2011

excellent relish for fish!

 
Mar 10, 2011

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!

 
Aug 27, 2008

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.

 

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Nutrition

  • Calories
  • 1239 kcal
  • 62%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 88.2 g
  • 136%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 82.5 g
  • 165%
  • Sodium
  • 1768 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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