Rosemary Marlin with Roasted Corn and Tomato Relish

Rosemary Marlin with Roasted Corn and Tomato Relish

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"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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2 h 5 m servings 1239 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 1239 kcal
  • 62%
  • Fat:
  • 88.2 g
  • 136%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 82.5 g
  • 165%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1639 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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


  1. 17 Ratings

Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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 thi...

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 o...

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 tha...

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 ha...

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.

In addition to following the recipe, my husband threw on some hickory wood chips to the grill before putting the fish on. Oh my, the marlin was so smoky and fragrant, it was delicious! The corn/...

I agree with the other reviewers who say that the corn and tomato relish is amazing! I am sure I will make this recipe often.

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