I guess I shouldn't have said finished with coconut water, because that was saying it was added as the last step. The water went in as an intermediate step--cook in a bit of oil, cut faces down, first, then add the water and let it steam and cook off, then allow to crisp back up with more time in the cast iron or with a splash more oil. We always add a little liquid at that intermediate stage--traditionally, it's been a bit of lemon or lime juice, maybe some sake or a white wine, and a bit of balsamic to help flavor and caramelize, and of course, possibly a splash of fish sauce or soy depending on the flavors I want that evening. The coconut water notion comes from a Vietnamese cookbook that I've had decent success with and does add a little flavor.