To me, one of the best tasting fish out there is mackerel – yeah I know. Not one of those fish that people flock to often. In fact, in most parts of the world it is considered a “poor man’s” fish. To me, it is high up there with salmon as far as taste is concerned and is a good source of omega-3 fatty acids. More important is I love how versatile it is and takes well to various types of preparation and cooking methods. Just salt and cook and it tastes AMAZING! The sad thing here, is that no one in my family likes it. So when I’m cooking I try to not use it at all or offer other options.
Did you know Jamaican run down is one of dishes that are often cited as missed by the Jamaicans who are far away from home? It is quick and easy to make and packs tons of flavor with this version. The base of the recipe is coconut milk and fish (most often mackerel, in some cases smoked mackerel). Boy, that adds another dimension to this already tasty dish. Then it is simmered together with various spices until it thickens ups and forms custard like sauce – Mine is not so thick- which isn’t so typical, but who cares? Adjust to suit preference. Traditionally, this is made with freshly made coconut cream but due to time constraints and for convenience most people now resort to canned coconut milk. This is my take on run down, I added some smoked paprika to give it an orange looking color – I can’t begin to tell you how much I so love smoked paprika, one of my secret spices. Run down is usually served with side dishes of dumplings and boiled green bananas. Rice or plantains makes a great side, though is not customary Enjoy!
