Coconut Rockfish

Recipe Ingredients

1/2 cup	46g / 1.6oz	Sweetened shredded coconut - dried
1 tablespoon	15ml	Minced or pressed garlic
3/4 cup	46g / 1.6oz	Sliced green onions
2 1/2 tablespoons	37ml	Olive oil
2 3/4 cups	171g / 6oz	Freshly cut corn kernels - or
2 3/4 cups	171g / 6oz	Frozen corn kernels
1 cup	93g / 3.3oz	Minced red bell pepper
1		Black ripe olives - sliced/
1/4 cup	36g / 1.3oz	Chopped parsley
1 1/2 lbs	681g / 24oz	Rockfish fillets - 1/2" thick, cut into 6 portions
2 tablespoons	30ml	Lemon juice
		Lemon wedges
		Parsley sprigs
		Salt
		Pepper

Recipe Instructions

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.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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