(sweetened), dried and shredded
scallions, spring or green onions
freshly cut or frozen
sweet red bell peppers
drained, pitted, and sliced, (1 can)
1/2 inch thick, cut into 6 portions
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.