Title: Coconut rockfish
 Categories: Fish
      Yield: 6 Servings
 
    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.