Entree: Cayman Islands – Fish Rundown (Fish stewed in reduced coconut milk with aromatics and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 37 min

Total 52 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (fresh snapper, grouper, or similar)
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 3 scallions, sliced, white and green parts separated
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use half for milder heat)
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 cups (480 ml) full-fat coconut milk (from can or fresh)
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 2 tsp (10 g) fresh thyme leaves or 1 tsp dried thyme
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) brown sugar or cane sugar (optional, balances acidity)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the fish fillets dry, season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear the fillets 1–2 minutes per side until lightly golden but not cooked through. Transfer to a plate and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the skillet. Sauté the onion and the white parts of the scallions over medium heat until softened, about 4 minutes. Stir in the garlic, scotch bonnet, and thyme and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring, 1 minute, then add the diced tomatoes, green bell pepper, and brown sugar (if using). Cook 3–4 minutes to soften the vegetables.
4. Pour in the coconut milk and fish stock (or water), bring to a gentle simmer, and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce thickens and reduces by about one-third, about 12–18 minutes.
5. Return the seared fish gently to the skillet, nestling fillets into the sauce. Spoon sauce over the fish, cover, and simmer very gently until the fish is opaque and cooked through, about 6–8 minutes depending on thickness.
6. Stir in lime juice and the green parts of the scallions, adjust seasoning with remaining salt and pepper to taste.
7. Serve the Fish Rundown hot, spooning the reduced coconut sauce over the fillets and garnishing with chopped parsley or cilantro. Traditionally served with rice, bread, or boiled provisions to soak up the sauce.