Cayman Islands Fish Rundown - Easy Recipe

Ever heard of "rundown" in the Caribbean? It’s a super comforting, richly flavored coconut stew where the sauce is simmered until it gets thick, creamy, and oh-so-delicious – almost like it "runs down" and becomes custardy. While Jamaican food dishes often feature saltfish or mackerel in their rundown, our recipe for fish stew takes a delightful Cayman Islands turn. We're talking fresh, flaky white fish and chunks of sweet potato swimming in a vibrant, savory coconut sauce with just a hint of scotch bonnet pepper warmth.
This isn't just any Caribbean fish dish; it's a taste of island bliss that’s surprisingly easy to make right in your own kitchen. You'll get that rich coconut flavor, tender fresh fish cooked, and the gentle sweetness of sweet potato, all balanced by savory aromatics and that signature Scotch bonnet kick. Don't worry, we'll show you how to handle that pepper so you can enjoy the warmth without setting your mouth on fire! Yes, you can absolutely make this at home with regular US grocery store ingredients, bringing authentic recipes from Jamaica and the wider Caribbean straight to your dinner table.

Ingredients

• The Fish & Sweet Potato
• 1.5 lbs fresh, firm white fish fillets (like snapper, mahi-mahi, cod, or halibut), cut into 2-inch pieces
• 1 large sweet potato (about 1 lb), orange flesh, peeled and cut into 1-inch cubes
• Coconut & Liquid
• 2 (13.5 oz) cans full-fat coconut milk
• 1/2 cup water or light vegetable stock (optional, for adjusting thickness)
• Aromatics & Seasoning
• 1 medium yellow onion, chopped
• 3 scallions (green onions), white and light green parts chopped, green parts reserved for garnish
• 4 cloves garlic, minced
• 1 medium tomato, diced
• 3-4 sprigs fresh thyme
• 1/2 tsp whole pimento berries (allspice), or 1/4 tsp ground allspice
• 1/2 bell pepper (any color), diced (optional)
• 1 bay leaf (optional, or 1 tsp all-purpose seasoning)
• Scotch Bonnet Pepper
• 1 whole Scotch bonnet pepper (see notes for heat adjustment)
• Pantry & Finishing
• 2 tbsp neutral oil (like vegetable or canola, or coconut oil)
• Salt and black pepper to taste
• Fresh lime wedges and chopped fresh parsley or cilantro for serving (optional)

Directions

1. Prep the Fish and Sweet PotatoPat your fresh fish cooked fillets dry with paper towels and cut them into roughly 2-inch pieces. Season them lightly with salt and black pepper. Peel the sweet potato and cut it into 1-inch cubes. Try to keep the cubes similar in size so they cook evenly. Keep the fish in the fridge while you get everything else ready.
2. Build the Aromatic BaseHeat the neutral oil in a large pot or Dutch oven over medium heat. Add the chopped onion, white and light green parts of the scallions, minced garlic, and diced tomato. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and are fragrant. Stir in the fresh thyme sprigs, pimento berries (or ground allspice), and the diced bell pepper and bay leaf (if using). Cook for another 2 minutes until everything smells amazing.
3. Make the Rundown SaucePour in both cans of full-fat coconut milk and any optional water or stock. Give it a good stir. Carefully nestle the whole Scotch bonnet pepper into the sauce. If you want a bit more heat, you can slit the pepper once lengthwise. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered. Stir occasionally to prevent sticking.Watch for these visual cues as the sauce cooks:
   1. Stage 1: It will be thin and milky at first.
   2. Stage 2: After about 15-20 minutes, it will start to thicken, coating the back of a spoon.
   3. Stage 3: The "rundown" stage – after 25-35 minutes total, the sauce will be rich, custard-like, glossy, and you might see tiny pools of coconut oil forming on the surface. This is what we want!
   4. Tip: If the sauce starts to split aggressively (meaning the oil separates too much from the coconut solids), lower the heat even further and stir in a splash of water or a bit more coconut milk gently.
   Cook the Sweet PotatoOnce the sauce is starting to thicken (around Stage 2, before it's fully custardy), add the sweet potato cubes to the pot. Stir gently to submerge them. Continue to simmer, stirring occasionally, until the sweet potato is just tender when pierced with a fork but still holds its shape. This usually takes about 10-15 minutes, depending on the size of your cubes.
4. Add the FishGently nestle the seasoned fish pieces into the simmering sauce. Keep the heat on the lower side to prevent the delicate fish from overcooking. Simmer for about 5-8 minutes, or until the fish flakes easily and is opaque throughout. The sauce should be at its final, desired consistency at this point. If you don't want the stew to get any hotter, carefully remove the Scotch bonnet pepper now. Taste the stew and adjust the salt and black pepper as needed.
5. Finish & ServeRemove the pot from the heat and let the stew rest for a few minutes. This allows the flavors to meld and the sauce to thicken slightly more. Garnish with the reserved chopped green parts of the scallions, fresh herbs (parsley or cilantro), and a squeeze of fresh lime juice. Serve hot with simple sides like steamed white rice, boiled green bananas, or even some quick dumplings. Enjoy your delicious sweet potato boil and fresh cooked fish!