Roasted breadfruit served with seasoned jackfish, a classic pairing associated with Saint Vincent and the Grenadines.
Breadfruit and jackfish are strongly tied to the food identity of Saint Vincent and the Grenadines. The breadfruit is roasted until smoky and tender, while the fish is simply seasoned and cooked separately.
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Ingredients
- 1 mature firm breadfruit, about 1.2 kg
- 800 g jackfish or other firm whole fish, cleaned
- 30 ml lime juice
- 20 g spring onion, chopped
- 15 g garlic, chopped
- 3 g thyme
- 25 ml oil
- 8 g salt
- 2 g black pepper
Method
- Roast the whole breadfruit over a grill or in a 220°C oven until the skin is blackened and the flesh is tender, about 45–60 minutes.
- Cool slightly, peel away the charred skin, remove the core and cut into wedges.
- Season fish with lime, spring onion, garlic, thyme, salt and pepper.
- Brush with oil and grill or roast until cooked through and easily flaked.
- Serve hot fish with roasted breadfruit.
Chef Notes
Use mature but not ripe breadfruit for a starchy texture. Fish cooking time depends on size and thickness.
Substitutions
Snapper, mackerel or another firm fish can replace jackfish.
Storage
Refrigerate fish and breadfruit separately for up to 2 days. Reheat until fully hot.
Allergen Notes
Contains fish.
Always Cook with Heart. Always!
Chef-tested recipe
Roasted breadfruit served with seasoned jackfish, a classic pairing associated with Saint Vincent and the Grenadines.
