Ingredients
- 17 broiler
- 6 portions
- 4 quart over heat (pan)
- 5 1/2 c corn kernels (frozen)
- 1 1/2 lb rockfish fillets
- 1 c bell pepper (minced red)
- 3/4 c green onions (sliced)
- 1/2 c sweetened coconut (shredded)
- 2 1/2 tb olive oil
- 2 tablespoons water
- 1 1/2 tablespoons oil
- 2 tb lemon juice lemon parsley sprigs salt pepper in (wedges)
- 1 tablespoon oil to (pan)
- 1/4 c parsley (chopped)
- 1 package black ripe olives
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.
