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      Title: Jamaican Mackerel Rundown
 Categories: Caribbean, Fish, Sauces
      Yield: 8 Servings

      2 lb Salted/Pickled Mackerel
      2 md Coconuts
      8 c  Water
      1 md Onion, sliced
      3    Cloves Garlic, chopped
      1 md Tomato, chopped
      2    Stalks escallion, chopped
      3 sl Scotch Bonnet pepper
      1 ts Dried Thyme

  Whether you call it Mackerel Rundown or Rundown Mackerel, the term
  rundown is used to describe a thick sauce made of coconut milk
  boiled down with seasonings until it begins to form a custard. You
  can use any salted fish, like cod or herring to make a tasty
  rundown.

  Prep Mackerel (to reduce salt): Remove the bones from Mackerel. Cut
  fish into 2-inch to 3-inch pieces and place in bowl. Pour boiling
  water over fish until covered; let sit for a half hour. Drain water
  and set fish aside.

  Make Coconut Milk: Remove flesh from coconuts and cut into small
  pieces. Using blender, in four batches, puree coconut with 8 cups of
  water. Use strainer to remove and squeeze coconut from water.

  Rundown: Pour coconut milk into saucepan and bring to boil. Stir
  milk using medium high heat until it reduces to a thick custard and
  oil is visible on top. Add onion, garlic, tomato, escallion, scotch
  bonnet pepper and thyme to pan and stir. Saute seasonings in
  coconut custard until onions are transparent. Add fish, skin side
  down, to pan and cover with sauce. Turn heat to low and simmer for
  about 10 minutes until fish is cooked.

  Serve hot with boiled green bananas and boiled dumplings.

  Posted by: Fay

  From: http://cooklikeajamaican.Com

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