Coconut Rockfish

1/2 c Sweetened shredded coconut,

-dried 1 tb Minced or pressed garlic

3/4 c Sliced green onions

2 1/2 tb Olive oil

2 3/4 c Freshly cut corn kernels

-OR 2 3/4 c Frozen corn kernels

1 c Minced red bell pepper

1 cn Black ripe olives, sliced/

-pitted,drained 1/4 c Chopped parsley

1 1/2 lb Rockfish fillets,1/2" thick,

-cut into 6 portions 2 tb Lemon juice

Lemon wedges Parsley sprigs Salt Pepper 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.