Run Down Recipe – Eats Now

Name: Run Down
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Run Down falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Run Down

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