Run Down

Name: Run Down
Ingredients: Salt to taste; 1 1/2 to 2 pounds fillets of cod, red snapper, sea bass, or other white-fleshed fish, in 1 or 2 pieces; 2 tablespoons corn, grapeseed, or other neutral oil; 3 garlic cloves, minced; 1 large onion, chopped; 1 Scotch bonnet or other chile, stemmed, seeded, and minced, or to taste; 1 teaspoon black pepper; 1 1/2 to 2 cups coconut milk, homemade (page 584) or canned; 1 cup chopped tomato with its juice; Juice of 1 lime; Chopped fresh cilantro leaves for garnish

11 ingredients

8 steps

Ingredients

Salt to taste
1 1/2 to 2 pounds fillets of cod, red snapper, sea bass, or other white-fleshed fish, in 1 or 2 pieces
2 tablespoons corn, grapeseed, or other neutral oil
3 garlic cloves, minced
1 large onion, chopped
1 Scotch bonnet or other chile, stemmed, seeded, and minced, or to taste
1 teaspoon black pepper
1 1/2 to 2 cups coconut milk, homemade (page 584) or canned
1 cup chopped tomato with its juice
Juice of 1 lime
Chopped fresh cilantro leaves for garnish

Directions

1

Salt the cod lightly on both sides and let rest refrigerated for about an hour, but at least 30 minutes and up to 24 hours.
2

Put the oil in a deep skillet or wide saucepan and place over medium-high heat.
3

A minute later, add the garlic, onion, chile, and pepper.
4

Cook, stirring occasionally, until the onion softens, 5 to 10 minutes.
5

Stir in the coconut milk and tomato, bring to a boil, and cook, stirring occasionally, until the mixture reduces by about half.
6

Rinse the fish and add it to the pot.
7

Adjust the heat so that the mixture bubbles steadily but not violently.
8

When the fish is done, after about 10 minutesa thin-bladed knife will meet little resistanceadd the lime juice, garnish, and serve.