Rundown (Jamaican Codfish Curry) - cooking recipe

Ingredients

1 1/2 - 2 lbs cod fish fillets (or redsnapper, seabass or other white-fleshed fish, in two pieces)
2 tablespoons corn oil (or any oil that's neutral)
3 garlic cloves, minced
1 large onion, chopped
1 chile (stemmed, seeded and minced...or to taste)
1 teaspoon black pepper
1 1/2 - 2 cups coconut milk
1 cup chopped tomato (with its juice)
1 lime, juice of

Preparation

Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.