| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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