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Coconut Rockfish Recipe
Serves 6
Ingredients: 1/2 cup sweetened shredded coconut, dried
1 tbsp minced or pressed garlic
3/4 cup sliced green onions
2 1/2 tbsp olive oil
2 3/4 cup freshly cut corn kernels, or 2 3/4 cup frozen corn kernels
1 cup minced red bell pepper
1 can black ripe olives, sliced, pitted, drained
1/4 cup chopped parsley
1 1/2 lb rockfish fillets, 1/2" thick, cut into 6 portions
2 tbsp lemon juice
Lemon wedges
Parsley sprigs
Salt
Pepper
Instructions: 1. In a 3-4 quart pan over medium heat, stir coconut until golden, 3-5 minutes.
2. Remove from pan; set aside.
3. Add garlic, onions, and 1 tablespoon oil to pan; stir often over medium heat until onions are limp, 3-5 minutes.
4. Add corn, bell pepper, olives, and 2 tablespoons water; cook, covered, until corn is tender to bite, about 5 minutes.
5. Mix in chopped parsley; keep relish warm.
6. Rinse fish and pat dry.
7. Rub fillets with lemon juice and remaining 1 1/2 tablespoons oil.
8. Arrange in a single layer in a 12x17" broiler pan (without rack).
9. Broil about 3" from heat for 3 minutes.
10. Turn fish over; broil until opaque still moist-looking in center of thickest part (cut to test), 2-3 minutes longer.
11. Transfer to a warm platter.
12. Spoon corn relish onto platter; sprinkle coconut over fish.
13. Garnish with lemon wedges and parsley sprigs.
14. Season fish with lemon and salt and pepper to taste.
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