Coconut Rockfish

• 1 cup sweetened shredded coconut dried
• 1 tablespoon garlic Minced or pressed
• 1 cup sliced green onions
• 1 tablespoon olive oil
• corn kernels cup Freshly cut
• 1 cup frozen corn kernels
• 1 cup red bell pepper Minced
• 1 can ripe olives Black, sliced/ pitted,drained
• 1 cup chopped parsley
• 1 pound rockfish fillets 1/2" thick, cut into 6 portions
• 2 tablespoons lemon juice
• lemon wedges
• parsley sprigs
• salt
• pepper

1. In a 3-4 quart pan over medium heat, stir coconut until golden, 3-5 minutes. Remove from pan; set aside.
2. 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.
3. 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.
4. 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.

coconut dried, garlic, green onions, olive oil, corn kernels, corn, red bell pepper, olives black, parsley, rockfish, lemon juice, lemon wedges, parsley sprigs, salt, pepper

Taken from www.yummly.com/recipe/Coconut-Rockfish-1653703 (may not work)