Rosemary Marlin with Roasted Corn and Tomato Relish

INGREDIENTS
- 1/2 cups extra-virgin olive oil
- 1 sprig rosemary leaves (fresh, stripped and finely chopped)
- 2 pounds steak (marlin)
- 1/4 cups extra-virgin olive oil
- 1 onions (large, minced)
- 2 cups cherry tomatoes (halved)
- 2 ears corn kernels (cut from cob)
- 2 cloves garlic (minced)
- 1 sprig rosemary leaves (fresh, stripped and finely chopped)
- 2 teaspoons kosher salt (or to taste)
- Salt
- Black pepper
METHOD
- 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
Recipe and image courtesy of Yummly.co