St. Vincent's national dish — charcoal-roasted breadfruit paired with salted or fried jackfish in a bold seasoning.
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.
Serves 4
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.
Rub jackfish fillets with green seasoning, salt, and pepper. Allow to marinate 10 minutes.
Heat oil in a skillet over medium-high. Fry fish 3–4 minutes per side until golden and cooked through.
In the same pan, sauté onion and tomatoes for 3 minutes until softened. Spoon over the fish.
Peel and slice breadfruit; arrange on a plate alongside the fish and vegetables.
The breadfruit is ready when a skewer slides in easily at the stalk end.
Score the fish skin before frying to prevent curling.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerate up to 2 days. Reheat fish in a pan with a splash of water.
Breadfruit was brought to St. Vincent by Captain William Bligh in 1793 as a cheap food source for enslaved workers. It became deeply embedded in the island's cuisine and is now a symbol of national identity.
Kingfish, mackerel, or snapper are good substitutes with similar firm texture.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (430g / 15.2 oz) · 4 servings total
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