JAMAICAN-STYLE FISH RUN DOWN

Jamaican-Style Fish Run Down image

Number Of Ingredients 13

Previous Next

2 1/4 pounds pounds firm, meaty white fish fillets, skinned, if necessary, and cut into 1½-inch chunks
1/4 cup fresh lime juice (about 1 large lime), plus lime wedges for serving
1 Salt and ground black pepper to taste
2 tablespoon olive oil
1 large onion, quartered lengthwise and thinly sliced
1 large red bell pepper, cored, seeded, and cut into ½-inch-wide strips
1 large cubanelle pepper, cored, seeded, and cut into ½-inch-wide strips
2 bay leaves
1 1/2 teaspoons teaspoons minced fresh thyme
1 tablespoon minced or grated garlic (about 4 medium cloves)
1 can lite coconut milk (13.5 oz)
1 can diced tomatoes w/jalapeno (14.5 oz)
1/2 cup thinly sliced scallion whites and greens (about 4 medium scallions)

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.