Coconut Rockfish
Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minRockfish and coconut might sound like an odd couple, but one bite and you’ll wonder why this pairing isn’t on every seafood menu.
The fillets get rubbed with lemon juice and olive oil, then broiled until just opaque and still moist in the center. While the fish cooks, a colorful relish of sweet corn, red bell pepper, sliced black olives, and green onions comes together in a skillet. Toasted coconut gets scattered over the finished fish for a sweet, nutty crunch.
It’s bright, fresh, and surprisingly light for how satisfying it is. The kind of weeknight dinner that feels a little special without any extra effort.
Chef Tips
- Toast the coconut first in a dry pan, stirring constantly. Set it aside before you start anything else so it doesn’t burn while you’re distracted.
- Cut to test the fish for doneness. You want it opaque but still moist-looking in the thickest part. Overcooked rockfish turns dry and chalky.
- Fresh corn off the cob makes the relish noticeably better, but frozen works fine when corn isn’t in season.
- Squeeze extra lemon over everything at the table. The acid ties the sweet coconut and savory relish together.
Ingredients
Directions
In a 3 to 4 quart pan over medium heat, stir coconut until golden, 3 to 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 to 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 1½ tablespoons oil.
Arrange in a single layer in a 12×17 inch broiler pan (without rack).
Broil about 3 inches from heat for 3 minutes.
Turn fish over; broil until opaque and still moist-looking in center of thickest part (cut to test), 2 to 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.
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