Run Down

• 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.

salt, fillets of cod, corn, garlic, onion, scotch, black pepper, coconut milk, tomato, lime, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/run-down-386165 (may not work)