Coconut Rockfish

Directions

In a 3 to 4 quart pan over medium heat, stir coconut until golden, 3 to 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 to 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 12×17 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 to 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.