Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sweetened shredded coconut -- dried
   1      tablespoon    minced or pressed garlic
     3/4  cup           sliced green onions
   2 1/2  tablespoons   olive oil
   2 3/4  cups          freshly cut corn kernels -- or
   2 3/4  cups          frozen corn kernels
   1      cup           minced red bell pepper
   1      can           black ripe olives -- sliced/
     1/4  cup           chopped parsley
   1 1/2  pounds        rockfish fillets -- 1/2" thick, cut into
                        -- 6 portions
   2      tablespoons   lemon juice
                        lemon wedges
                        parsley sprigs
                        salt
                        pepper

Preparation:

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" 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.