Recipe - Coconut Rockfish

One half cup Sweetened shredded coconut,
dried
1 tablespoon Minced or pressed garlic
Three fourths cup Sliced green onions
2 One half tablespoon Olive oil
2 Three fourths cup Freshly cut corn kernels
OR
2 Three fourths cup Frozen corn kernels
1 cup Minced red bell pepper
1 cn Black ripe olives, cut or sliced up /
pitted,drained
One fourth cup Chopped parsley
1 One half pound Rockfish fillets,1/2" thick,
cut into 6 portions
2 tablespoon Lemon juice
Lemon wedges
Parsley sprigs
Salt
Pepper

In a 34 quart pan over medium heat, stir coconut until golden, 35
minutes. Remove from pan; set aside.

Add garlic, onions, and 1 tablespoon oil to pan; stir often over medium
heat until onions are limp, 35 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 moistlooking in center of thickest part (cut to test), 23
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini