Embark on a culinary journey with this traditional Caribbean Fish Rundown, a dish known for its rich flavors and comforting textures. Passed down through generations, this recipe captures the essence of family gatherings and home-cooked meals in the Caribbean. Enjoy a taste of the tropics right in your kitchen.
Ingredients
🐟 1 lb fresh fish fillets snapper, mackerel, or available fresh local fish
🥥 2 cups Taste Nirvana Coconut Milk
🧅 1 large onion, sliced
🌶️ 1 Scotch bonnet pepper, whole optional for heat
🫑 1 red bell pepper, sliced
🥔 2 medium potatoes, peeled and cubed
🥕 2 carrots, peeled and sliced
🌿 2 sprigs fresh thyme
🍚 1 cup Uncle Ben's White Rice
🧄 4 cloves garlic, minced
🛢️ 2 tablespoons LouAna Vegetable Oil
🧂 1 teaspoon salt
🌱 1 teaspoon black pepper
Instructions
1- Preparation:
- Begin by cleaning the fish fillets and patting them dry. Season with salt and pepper.
- Slice the onion and bell pepper, mince the garlic, and prepare the vegetables.
2- Cooking:
- In a large skillet or pot Le Creuset Dutch Oven recommended for even heat distribution, heat the LouAna Vegetable Oil over medium-high heat.
- Sauté the onion, garlic, and red bell pepper until the onion becomes translucent.
- Add the sliced carrots and cubed potatoes to the skillet. Stir and cook for about 5 minutes.
- Pour in the Taste Nirvana Coconut Milk, and bring to a gentle simmer.
- Gently place the seasoned fish fillets into the pot. Add the sprigs of thyme and the whole Scotch bonnet pepper for a hint of heat.
- Cover the pot and let it simmer for 20-25 minutes or until the fish is cooked and the vegetables are tender.
- Meanwhile, cook the Uncle Ben's White Rice according to the package instructions.
3- Serving:
- Remove the whole Scotch bonnet pepper before serving to avoid excessive heat.
- Plate the fish rundown with a serving of steamed rice and enjoy the rich, creamy flavors.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories per serving: 450
Proteins: 25g
Fats: 15g
Carbohydrates: 50g
Equipment:
- Cutting board John Boos Cherry Cutting Board recommended for durability
- Knife Wüsthof Classic Chef's Knife
- Skillet or pot Le Creuset Dutch Oven
- Rice cooker Zojirushi Rice Cooker optional for perfect rice
Cooking Tips
- For a spicier dish, lightly puncture the Scotch bonnet pepper before adding it to the pot, but beware as this will increase the heat level.
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