Jamaican Run Down with Coconut Milk and Fish
A Flavorful Caribbean Delight
Experience the authentic taste of Jamaica with this creamy, spicy coconut fish dish that's rich in flavor and perfect for a tropical dinner.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish
For the Run Down Sauce
For the Vegetables
Preparation
Marinating the Fish
Rinse and Dry
Rinse the fish under cold water and pat dry with paper towels.
Season
Squeeze lime juice over the fillets and season with salt and pepper.
Marinate
Let the fish marinate for at least 15 minutes at room temperature.
Preparing the Run Down Sauce
Heat Oil
Heat olive oil in a large saucepan over medium heat.
Sauté Aromatics
Add the chopped onion and garlic, sauté until softened.
Add Pepper and Thyme
Stir in the scotch bonnet pepper and thyme, cook for an additional minute.
Avoid touching your face after handling scotch bonnet peppers without washing your hands. Pro Tip: For milder heat, leave the pepper whole and remove after cooking.
Cooking Process
Simmering the Sauce
Slowly stir in the coconut milk and allspice into the saucepan, reducing heat to a gentle simmer.
Adding Vegetables
Add tomatoes, bell pepper, and okra. Simmer until vegetables are tender, about 15 minutes.
Cooking the Fish
Gently add marinated fish fillets to the sauce, ensuring they are submerged. Cook for 10-15 minutes, until fish is fully cooked.
Plating & Serving
Jamaican Run Down with Coconut Milk and Fish
Jamaican Run Down with Coconut Milk and Fish
Plating & Serving
Serve the fish directly from the pan with a ladle of rich coconut sauce over each portion, ensuring a good mix of vegetables.