Coconut Rockfish

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Servings: 6 Difficulty: Advanced
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Crispy broiled rockfish topped with toasted coconut and a savory corn relish
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This dish features tender rockfish fillets broiled until flaky and moist, then topped with golden toasted coconut for a sweet crunch. It is served alongside a vibrant corn relish made with sautéed garlic, green onions, bell peppers, and black olives. The combination of sweet, savory, and citrusy flavors creates a complex and satisfying meal. Perfect for a quick weeknight dinner or a light summer supper, this recipe balances textures beautifully. The lemon juice brightens the fish, while the relish adds a hearty, garden-fresh element. Simple to prepare yet elegant enough for entertaining, it’s a delightful way to enjoy fresh seafood.

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Coconut Rockfish

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 106.2

Description

This dish features tender rockfish fillets broiled until flaky and moist, then topped with golden toasted coconut for a sweet crunch. It is served alongside a vibrant corn relish made with saut&# 195;©ed garlic, green onions, bell peppers, and black olives. The combination of sweet, savory, and citrusy flavors creates a complex and satisfying meal. Perfect for a quick weeknight dinner or a light summer supper, this recipe balances textures beautifully. The lemon juice brightens the fish, while the relish adds a hearty, garden-fresh element. Simple to prepare yet elegant enough for entertaining, it’s a delightful way to enjoy fresh seafood.

Ingredients

Directions

  1. Preheat the broiler.
  2. In a 3-4 quart skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown (3-5 minutes).
  3. Remove the toasted coconut from the pan and set aside.
  4. In the same pan, add minced garlic, sliced green onions, and 1 tablespoon of olive oil.
  5. Sauté, stirring often, until the onions are limp (3-5 minutes).
  6. Add corn kernels, minced red bell pepper, sliced black olives, and 2 tablespoons of water to the pan.
  7. Cover and cook until the corn is tender to the bite (about 5 minutes).
  8. Stir in chopped parsley and keep the relish warm.
  9. Rinse the rockfish fillets and pat them dry with paper towels.
  10. Rub the fillets with lemon juice and the remaining 1 1/2 tablespoons of olive oil.
  11. Arrange the fish in a single layer in a 12x17-inch broiler pan (without the rack).
  12. Broil the fish about 3 inches from the heat source for 3 minutes.
  13. Turn the fish over and broil until opaque but still moist in the center (2-3 minutes longer).
  14. Transfer the cooked fish to a warm platter.
  15. Spoon the corn relish onto the platter.
  16. Sprinkle the toasted coconut over the fish.
  17. Garnish with lemon wedges and parsley sprigs.
  18. Season with salt and pepper to taste.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 106.2kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 8.1g41%
Cholesterol 0.0mg0%
Sodium 11.4mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 1.9g8%
Sugars 1.9g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rockfish, coconut, broiled, corn relish, seafood, healthy, dinner, quick meals, lemon, olive oil, bell pepper, green onion, garlic, toasted coconut, fish recipe
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