Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sweetened shredded coconut, dried |
| 1 tablespoon | Minced or pressed garlic |
| ¾ cup | Sliced green onions |
| 2½ tablespoon | Olive oil |
| 2¾ cup | Freshly cut corn kernels OR |
| 2¾ cup | Frozen corn kernels |
| 1 cup | Minced red bell pepper |
| 1 can | Black ripe olives, sliced/ pitted,drained |
| ¼ cup | Chopped parsley |
| 1½ pounds | Rockfish fillets,1/2" thick, cut into 6 portions |
| 2 tablespoons | Lemon juice |
| Lemon wedges | |
| Parsley sprigs | |
| Salt | |
| Pepper |
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 1½ 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.