Entree: Cayman Islands – Central Culinary Region – Fish Rundown (Coconut milk–reduced Caribbean fish stew with vegetables and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Total 40 min

Ingredients

- 2 lb (900 g) firm white fish (snapper or grouper), skinned and cut into 6–8 portions
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) butter or 1 tbsp (15 ml) additional oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 scallions, sliced (green and white parts)
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1 small Scotch bonnet or habanero pepper, left whole or seeded for less heat
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) paprika
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 lime, juiced (about 1–2 tbsp / 15–30 ml)
- Salt to taste (start with 1 tsp / 5 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)

Instructions

1. Pat the fish portions dry and season lightly with salt and black pepper.
2. In a large heavy skillet or Dutch oven over medium heat, warm the oil and butter. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. Stir in the garlic, ginger, paprika and thyme and cook 1 minute until fragrant. Add the chopped tomatoes (or canned tomatoes) and tomato paste if using; simmer 3–4 minutes to meld flavors.
4. Pour in the coconut milk and water or stock and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the coconut milk begins to thicken and reduce slightly, about 10–12 minutes.
5. Nestle the fish portions into the simmering coconut base, add the whole Scotch bonnet (do not burst unless you want more heat), and spoon some sauce over the fish. Cover and simmer gently until fish is cooked through, about 8–10 minutes depending on thickness.
6. Remove the Scotch bonnet and thyme sprigs (if used). Stir in lime juice and scallions, adjust salt and pepper to taste, and sprinkle with chopped cilantro or parsley.
7. Serve hot with steamed white rice, boiled green bananas, or festival dumplings to soak up the reduced coconut sauce.