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Jamaican-Style Fish Stew
This simple skillet stew is rich with Caribbean flavors. It’s inspired by a dish called Jamaican run-down, which simmers mackerel in coconut milk, along with tomatoes, thyme and aromatics. The cooking liquid reduces to a luxurious sauce with spiciness and fruity notes from the habanero chili, tropical flavor from the coconut and brightness from the lime juice. Instead of mackerel, which can be difficult to source and also has an assertiveness that’s polarizing, we use mild, firm sea bass fillets. Serve with fried plantains or rice and beans.
tablespoons grapeseed or other neutral oil
medium yellow onion, halved and thinly sliced
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, habanero and allspice; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 3 to 4 minutes.
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