Dill and Walnut Sauce:
1/4 c. Mild Extra Virgin Olive Oil (or try Dill Oil)
2 Tbsp. walnuts or macadamia nuts, roasted and crushed
1 green onion, chopped
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
1 Tbsp. Sicilian Lemon White Balsamic Vinegar
1 whole white fish, about 3 lbs (1.3 kg), scaled and gutted (red snapper or other)
2 sprigs fresh dill
1 Tbsp. Mild Extra Virgin Olive Oil
2 tsp. Sicilian Lemon White Balsamic Vinegar
1 tsp. honey
1/2 tsp. sambal oelek (can substitute Cayenne Olive Oil)
4 ears corn
Salt and pepper
Dill and Walnut Sauce: In a bowl, combine all ingredients. Set aside.
Preheat the grill, setting burners to high. Oil grate. Thoroughly oil a fish basket (specially-made to grill fish, see note). Season fish inside and out with salt and pepper. Stuff fish with lemon, green onion and dill. Place fish in basket. Grill for about 10 minutes on each side or until flesh detaches easily from bones.
Meanwhile, in a large bowl, combine oil, lemon balsamic, honey and sambal oelek. Set aside. In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry. Continue cooking on the grill for 3 to 4 minutes or until corn is golden brown on all sides. On a work surface, cut corn into 1 ½-inch slices. Coat well in oil mixture. Season with salt and pepper. Place fish on a large serving platter with corn pieces and a bowl of dill and walnut sauce.
NOTE: If you do not have a fish basket, you can gently oil fish before placing on the grill.