BBQ Fish with Corn and Tomato Relish

    (20)
    2 hours 5 minutes

    This recipes works well with any firm fleshed fish such as barramundi or tuna. Best to use very ripe tomatoes.


    16 people made this

    Ingredients
    Serves: 3 

    • 1/2 cup (125ml) extra virgin olive oil
    • 1 sprig fresh rosemary, leaves stripped and finely chopped
    • 900g fish steaks
    • 1/4 cup (60ml) 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 sea salt, or to taste
    • salt and black pepper to taste

    Directions
    Preparation:35min  ›  Cook:30min  ›  Extra time:1hour marinating  ›  Ready in:2hours5min 

    1. To make the marinade, place olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the fish steaks, seal the bag and turn gently to evenly coat the fish. Refrigerate for 1 hour.
    2. Preheat oven to 230 degrees C.
    3. Pour 1/4 cup olive oil into an oven-safe frypan. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary and sea salt.
    4. Place frypan in preheated oven and cook until vegetables are soft, 20 to 30 minutes.
    5. Preheat bbq for high heat. Lightly oil grate, and set 15cm from the heat.
    6. Place the fish on the preheated bbq 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.

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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (17)

    by
    10

    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!  -  22 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    7

    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.  -  14 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    6

    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)!  -  03 Aug 2008  (Review from Allrecipes USA and Canada)

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