Coconut Rockfish

30 minutes Prep: 25 minutes Cook: 5 minutes

367 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1/2	cup	coconut	(sweetened), dried and shredded
1	tablespoon	garlic	or pressed
3/4	cup	scallions, spring or green onions	sliced
2 1/2	tablespoons	olive oil
2 3/4	cups	corn kernels	freshly cut or frozen
1	cup	sweet red bell pepper	minced
560	grams	black olives	drained, pitted, and sliced, (1 can)
1/4	cup	parsley leaves	chopped
1 1/2	pounds	rockfish	1/2 inch thick, cut into 6 portions
2	tablespoons	lemon juice
1	wedges	lemon
1	x	parsley sprigs
1	x	salt
1	x	black pepper

Directions

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 inch broiler pan (without rack).

Broil about 3 inches from heat for 3 minutes.

Turn fish over; broil until opaque and 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.

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Nutrition Facts

Serving Size 323g

Amount per Serving

Calories 367 66% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1245mg	52%
Total Carbohydrate 35.0g	12%
Dietary Fiber 9.0g	37%
Sugars 6.0g
Protein 6.0g	12%

Vitamin A	49%		Vitamin C	114%
Calcium	15%		Iron	34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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