Ingredients
- 17 broiler
- 6 portions
- 1,300 gr over heat (pan)
- 850 gr corn kernels (frozen)
- 325 gr rockfish fillets
- 140 gr bell pepper (minced red)
- 90 gr green onions (sliced)
- 40 gr sweetened coconut (shredded)
- 38 ml olive oil
- 30 ml water
- 22 ml oil
- 30 ml lemon juice lemon parsley sprigs salt pepper in (wedges)
- 16 ml oil to (pan)
- 7 gr parsley (chopped)
- 1 package black ripe olives
pan (without rack). Broil about 8 cm 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.
