rosemary marlin with roasted corn and tomato relish

Ingredients

• Servings: 3
• 1/2 cup extra virgin olive oil
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 2 pounds marlin steaks
• 1/4 cup extra virgin olive oil
• 1 large onion, minced
• 2 cups cherry tomatoes, halved
• 2 ears corn, kernels cut from cob
• 2 cloves garlic, minced
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons kosher salt, or to taste
• salt and black pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins


• 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.
• preheat oven to 450 degrees f (230 degrees c).
• 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.
• place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
• preheat an outdoor grill for high heat. lightly oil grate, and set 4 inches from the heat.
• 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