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Receta Coconut Rockfish
by Global Cookbook

Coconut Rockfish
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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

  1. In a 3-4 qt pan over medium heat, stir coconut till golden brown, 3-5 min. Remove from pan; set aside.
  2. 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.
  3. 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.
  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.