Coconut Rockfish

Photo: flickr user randomduck

Ingredients

cup Sweetened shredded coconut, dried

1 tablespoon Minced or pressed garlic

cup Sliced green onions

tablespoon Olive oil

cup Freshly cut corn kernels OR

cup Frozen corn kernels

1 cup Minced red bell pepper

1 can Black ripe olives, sliced/ pitted,drained

cup Chopped parsley

pound Rockfish fillets,½" thick, cut into 6 portions

2 tablespoons Lemon juice

Lemon wedges

Parsley sprigs

Salt

Pepper

Preparation

In a 3-4 quart pan over medium heat, stir coconut until golden, 3-5 minutes. Remove from pan; set aside.

Add garlic, onions, and 1 tablespoon oil to pan; stir often over medium heat until onions are limp, 3-5 minutes. Add corn, bell pepper, olives, and 2 tablespoons water; cook, covered, until corn is tender to bite, about 5 minutes. Mix in chopped parsley; keep relish warm.

Rinse fish and pat dry. Rub fillets with lemon juice and remaining 1 1/2 tablespoons oil. Arrange in a single layer in a 12x17" broiler pan (without rack). Broil about 3" from heat for 3 minutes. Turn fish over; broil until opaque still moist-looking in center of thickest part (cut to test), 2-3 minutes longer. Transfer to a warm platter.

Spoon corn relish onto platter; sprinkle coconut over fish. Garnish with lemon wedges and parsley sprigs. Season fish with lemon and salt and pepper to taste.