Coconut Rockfish
675
Ingredients
| ½ | cup |
coconut
(sweetened), dried and shredded |
* |
| 1 | tablespoon |
garlic
or pressed |
|
| ¾ | cup |
scallions, spring or green onions
sliced |
|
| 2 ½ | tablespoons |
olive oil
|
|
| 2 ¾ | cups |
corn
freshly cut or frozen |
|
| 1 | cup |
sweet red bell peppers
minced |
|
| 560 | grams |
black olives
drained, pitted, and sliced, (1 can) |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 ½ | 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 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 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 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.
Nutrition Facts
Serving Size 323g (11.4 oz)
