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.

Vella

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Recipe Summary

prep:
35 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

1239 calories; protein 82.5g 165% DV; carbohydrates 28.2g 9% DV; fat 88.2g 136% DV; cholesterol 181.6mg 61% DV; sodium 1638.6mg 66% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2008
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! Read More
(10)

Most helpful critical review

Rating: 2 stars
07/06/2009
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. Read More
(1)
21 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/22/2008
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! Read More
(10)
Rating: 4 stars
11/18/2009
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. Read More
(8)
Rating: 5 stars
09/17/2008
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)! Read More
(6)
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Rating: 4 stars
07/27/2009
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! Read More
(3)
Rating: 4 stars
03/10/2011
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! Read More
(2)
Rating: 5 stars
08/27/2008
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. Read More
(2)
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Rating: 4 stars
06/12/2011
excellent relish for fish! Read More
(2)
Rating: 5 stars
08/31/2009
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. Read More
(1)
Rating: 5 stars
08/11/2009
I followed this recipe exactly and the corn/tomato mixture turned out EXCELLENT. I ended up mixing it into my rice pilaf side dish.....YUM....I'm making it again tonight. I wasn't thrilled with the marlin but it was my first time eating Blue Marlin so maybe I'm just not a big fan. I look forward to trying this recipe with Halibut. The corn tomato dish is really excellent definitely try it- you will be pleasantly surprised! Read More
(1)
Rating: 2 stars
07/06/2009
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. Read More
(1)
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