Rosemary Marlin with Roasted Corn and Tomato Relish Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 26, 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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Reviewed: Aug. 3, 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)!
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Reviewed: Jun. 16, 2008
This was very tasty. I didn't have fresh basil or corn so I used dried basil and canned nibblets. Also chopped round tomatoes. I reduced the salt from 2 tsp. to 1/2tsp. Worked well.
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Photo by Judi R.

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA
Reviewed: 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!
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