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Jamaican Run Down Fish

Jamaican Run Down Fish
Total Time:
25 minutes


2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon fresh thyme leaves, coarsely chopped
2 medium tomatoes, coarsely chopped
1 Serrano pepper, chopped
1 1/2 lb firm white fish fillets (such as cod, snapper, or mahi mahi)
2 tablespoons olive oil
1 cup prediced yellow onions
2 teaspoons chunky garlic paste
1 bay leaf
1 (13.66-oz) can coconut milk
1 teaspoon paprika
1/2 teaspoon kosher salt
1 (8.5-oz) package precooked white rice


  1. Chop parsley, thyme, tomatoes, and pepper with seeds. Cut fish into 1/2-inch cubes. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add onions, garlic, bay leaf, thyme, and pepper; cook 3–4 minutes, stirring occasionally, or until onions are fragrant and tender.
  2. Reduce heat to low. Stir in coconut milk, tomatoes, parsley, paprika, salt, and fish; simmer 6–8 minutes and until fish is opaque and separates easily.
  3. Cook rice following package instructions. Spoon fish and sauce over rice; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 480kcal; FAT 30.00g; SAT FAT 19.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 700mg; CARB 29g; FIBER 3.00g; SUGARS 4g; PROTEIN 28g; CALC 4%; VIT A 40%; VIT C 80%; IRON 30%

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