Jamaican Run Down
Ingredients
The fish
-
1½-2
pound
red snapper fillet or mackerel
The sauce
-
2
tablespoons
olive oil or canola oil
-
1
whole
bay leaf
-
¾
teaspoon
creole seasoning
-
½
medium
onion, diced
-
2
teaspoons
minced garlic or ½ tablespoon garlic powder
-
1-2
tomatoes
with juice
-
1
teaspoon
thyme
-
1
can
coconut milk
-
1
teaspoon
smoked paprika
-
½
teaspoon
white or black pepper
-
1-2
tablespoons
chopped parsley
-
1
whole
scotch bonnet pepper (optional)
-
to taste
salt
Instructions
- Cut the fish into large chunks, rinse, and set aside.
- Heat oil in a large skillet over medium heat, then add garlic, onions, bay leaf, thyme, and the whole scotch bonnet pepper, stirring for about a minute.
- Add tomatoes and paprika, followed by the coconut milk, white pepper, and salt.
- Bring the mixture to a boil and let it simmer for about 4-5 minutes.
- Add the fish and continue cooking for about 7 minutes or until the fish is fully cooked to your liking.
- Adjust the sauce thickness and seasonings as desired, then add parsley and simmer for another minute.
- Remove from heat, discard the bay leaf, and serve warm.
Nutrition Facts (estimated)
Servings
5
Calories
200
Total fat
7g
Total carbohydrates
3g
Total protein
28g
Sodium
90mg
Cholesterol
50mg
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