- 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
- 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
04/24/2018
recipepes.com
Rosemary Marlin with Roasted Corn and Tomato Relish, recipe
PT15M
PT1H
5
455 calories
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