Roasted Breadfruit and Jackfish

About This Recipe

Roasted Breadfruit and Jackfish is the national dish of St. Vincent and the Grenadines. Breadfruit — introduced to the Caribbean by Captain Bligh — is roasted over an open fire until charred and smoky, then served with jackfish (a type of amberjack) that is either salted, fried, or stewed with onions and peppers.

Ingredients

Serves 4

• 1 wholeripe breadfruit
• 500 gjackfish fillets (or amberjack)
• 1 wholeonion, sliced
• 2 wholetomatoes, chopped
• 1 tspgreen seasoning (blended herbs)
• 2 tbspvegetable oil

Instructions

1. 1

   Roast the breadfruit

   Place whole breadfruit directly over a gas flame or on hot charcoal. Roast, turning occasionally, for 35–40 minutes until the skin is charred and inside is tender.

2. 2

   Season the fish

   Rub jackfish fillets with green seasoning, salt, and pepper. Allow to marinate 10 minutes.

3. 3

   Fry the fish

   Heat oil in a skillet over medium-high. Fry fish 3–4 minutes per side until golden and cooked through.

4. 4

   Sauté vegetables

   In the same pan, sauté onion and tomatoes for 3 minutes until softened. Spoon over the fish.

5. 5

   Serve

   Peel and slice breadfruit; arrange on a plate alongside the fish and vegetables.

Variations

• •

  Use salted jackfish soaked overnight for a more traditional version.

• •

  Serve with fried plantains for extra heartiness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. Reheat fish in a pan with a splash of water.

Frequently Asked Questions