The name rundown refers to coconut milk being simmered until it reduces and releases its oil, leaving a thick cream. The fish is added at the end and releases its juices into the sauce. Unlike escovitch, in which fish is fried and marinated in vinegar, rundown is a sweet, rich coastal dish somewhere between a boil-up and a stew. The mackerel’s richness balances the sweetness of the coconut.
Rinse the mackerel fillets in cold water with lime juice and pat them dry. Cut them into 5 cm pieces, rub with salt and black pepper, and refrigerate.
Put the coconut milk and water in a wide skillet. Simmer over low heat for 25 minutes, stirring occasionally. The milk will thin at first, then thicken; eventually, clear orange-tinged oil will rise to the surface, leaving a thick cream underneath. When you tilt the skillet and the oil pools separately, the milk has reduced.
Add the coarsely chopped onion, scallions, sliced garlic, diced tomato, thyme, and allspice to the separated oil. Cook, stirring, for 5 minutes. Leave the Scotch bonnet whole and unpierced to keep its heat in check while its fruity aroma flavors the sauce.
Lay the fish pieces in a single layer in the sauce. Cover and cook over low heat for 8–10 minutes. Do not stir; shake the skillet 2 or 3 times. The fish is done when the thickest part flakes easily when tested with a fork and the center is opaque.
Remove the Scotch bonnet and thyme sprigs, then adjust the salt. Serve hot with boiled green bananas, bammy, or plain white rice.
Keep stirring as the coconut milk reduces, and do not raise the heat. If it boils rapidly, it may separate and curdle instead of releasing its oil, and the sauce may not come back together. Once the fish is in the sauce, do not stir the pot; gently shake it instead, as mackerel breaks apart easily. Allergen: according to the ingredient list, contains fish. Check packaged product labels for other allergens.
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