Coconut Rockfish

Course : Fish
Serves: 6
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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 inch thick, cut into 6 portions
2 tablespoons lemon juice
1 medium lemon wedges
1 bunch parsley sprigs
1 teaspoon salt
1 teaspoon pepper

Preparation / 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" 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.

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