BBQ Fish with Corn and Tomato Relish

    BBQ Fish with Corn and Tomato Relish

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    2hours5min


    16 people made this

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

    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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