Grilled Fish and Corn with Dill and Walnut Sauce Vierge

Ingredients

• Dill and Walnut Sauce Vierge

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) walnuts or macadamia nuts, roasted and crushed
  • 1 green onion, chopped
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1 tablespoon (15 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) lemon juice

• Fish

  • 1 whole white fish, about 3 lbs (1.3 kg), scaled and gutted (red snapper or other)
  • 3 slices lemon
  • 3 slices lemon
  • 2 sprigs fresh dill

• Corn

  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons (10 ml) lemon juice
  • 1 teaspoon (5 ml) honey
  • 1/2 teaspoon (2.5 ml) sambal oelek
  • 4 ears corn
  • Salt and pepper