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