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Ingredientes
- 1/2 c. Sweetened shredded coconut, dry
- 1 Tbsp. Chopped or possibly pressed garlic
- 3/4 c. Sliced green onions
- 2 1/2 Tbsp. Extra virgin olive oil
- 2 3/4 c. Freshly cut corn kernels Or possibly
- 2 3/4 c. Frzn corn kernels
- 1 c. Chopped red bell pepper
- 1 can Black ripe olives, sliced/ pitted,liquid removed
- 1/4 c. Minced parsley
- 1 1/2 lb Rockfish fillets,1/2" thick, cut into 6 portions
- 2 Tbsp. Lemon juice Lemon wedges Parsley sprigs Salt Pepper
Direcciones
- In a 3-4 qt pan over medium heat, stir coconut till golden brown, 3-5 min. Remove from pan; set aside.
- Add in garlic, onions, and 1 Tbsp. oil to pan; stir often over medium heat till onions are limp, 3-5 min. Add in corn, bell pepper, olives, and 2 Tbsp. water; cook, covered, till corn is tender to bite, about 5 min. Fold in minced parsley; keep relish hot.
- Rinse fish and pat dry. Rub fillets with lemon juice and remaining 1 1/2 Tbsp. oil. Arrange in a single layer in a 12x17" broiler pan (without rack). Broil about 3" from heat for 3 min. Turn fish over; broil till opaque still moist-looking in center of thickest part (cut to test), 2-3 min longer. Transfer to a hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 103 | 50% |
| Total Fat 12.02g | 15% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 354mg | 10% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.62g | 3% |
| Protein 3.69g | 6% |
