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

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 12×17″ 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.