Jamaican Style Fish Run Down Recipes

Steps:

• In a large bowl, gently toss the fish, lime juice, and 1 teaspoon salt, and refrigerate.
• In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion, bell and cubanelle peppers, bay leaves, thyme, and ½ teaspoon salt, and cook, stirring, until the vegetables have softened, about 5 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, bring to a strong simmer, and cook for 5 minutes. Add the tomatoes, return to a strong simmer, adjust heat to medium-low, and simmer, stirring occasionally, to reduce, about 15 minutes.
• Add the fish along with its lime juice to the pot, submerging and arranging it in a single layer as nearly as possible. Cook, partially covered, until the fish is opaque and firm when gently squeezed, 10 to 14 minutes. Remove the bay leaves, add most of the scallions, and stir gently, trying not to break up the fish too much. Taste and adjust the seasoning with salt, if necessary, and black pepper to taste.
• Serve at once in shallow soup plates, sprinkling with remaining scallions and garnishing with lime wedges.

Steps:

• Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
• Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
• Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.