Roast Breadfruit and Fried Jackfish

Name: Roast Breadfruit and Fried Jackfish
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Saint Vincent and the Grenadines
Ingredients: 1 whole breadfruit; 1 lb jackfish (or similar small whole fish), cleaned; 2 tbsp oil; 1 onion, sliced; 2 cloves garlic, minced; juice of 1 lime; thyme; black pepper and salt, to taste; flour, for dusting fish

4 servings20 min prep45 min cookMedium Saint Vincent and the Grenadines

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The Story Behind It

The Tale of Roast Breadfruit and Fried Jackfish

Breadfruit, famously introduced to the Caribbean through Captain Bligh's late-18th-century voyages as intended cheap food for enslaved laborers, became a Vincentian staple. Paired with fried jackfish, this dish reflects the islands' longstanding fishing tradition alongside that imported crop.

Ingredients

Scale:· 4 servings

1 whole breadfruit
1 lb jackfish (or similar small whole fish), cleaned
2 tbsp oil
1 onion, sliced
2 cloves garlic, minced
juice of 1 lime
thyme
black pepper and salt, to taste
flour, for dusting fish

Instructions

1Prick the breadfruit skin in a few places and roast over an open flame, on a grill, or in a 400°F (200°C) oven, turning occasionally, until the skin is charred and the inside is soft, about 45 minutes.
2Meanwhile, season cleaned fish with lime juice, thyme, salt, and pepper; let marinate 15-20 minutes.
3Lightly dust the fish with flour and shallow-fry in oil over medium-high heat until golden and crisp on both sides, about 4-5 minutes per side.
4In the same pan, sauté onion and garlic briefly until softened; spoon over the fried fish.
5Once the breadfruit is done, let it cool slightly, then peel off the charred skin and remove the core.
6Cut the breadfruit flesh into wedges or chunks.
7Serve the roasted breadfruit alongside the fried fish, with extra lime wedges.

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