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.