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Rundown, Cayman Style

Rundown, Cayman Style
1/4 cup butter (1/2 stick)
1/4 cup flour
1 quart coconut milk (fresh if possible)
2 pounds fresh fish steaks or filets
1 tablespoon fresh lime juice
3 medium onions, chopped (1-1/2 cup)
2 cloves garlic, minced
1 tablespoon Tortuga Hell-Fire Hot Pepper Sauce
Or 1/16th teaspoon minced, seeded Scotch Bonnet pepper
3 large stalks scallion
1 medium green sweet pepper, diced
2 stalks celery, diced
1 large sprig fresh thyme or 1 teaspoon dried thyme
Peeled & sliced breadfruit, green bananas or plantain, yam as desired.

Wash the fish in fresh water & lime juice and season with seasoned salt & pepper. In a Dutch oven or large pot, melt the butter & stir in the flour to blend well. Cook over low heat, stirring constantly, until the mixture bubbles & turns light colored but not brown. Pour in the coconut milk & stir well, then stir occasionally as mixture comes to a boil. Add the chopped onions, garlic, hot pepper, scallion, sweet pepper, celery & thyme & simmer 10 minutes. Next add the amount of vegetables desired, peeled & cut into serving pieces. Let the rundown return to a boil then reduce to simmer, cover & cook for 5 minutes. Remove cover & place the fish on top of the mixture & add the dumpling dough at this time. When mixture returns to a simmer, cover again & cook until oil appears on the surface & meat or fish is cooked, about 20 minutes.