Roasted Breadfruit & Jackfish, Nation Dish of St. Vincent and Grenadines

The national meal of Saint Vincent and the Grenadines is Roasted Breadfruit and Jackfish. This satisfying combination of roasted breadfruit and fried jackfish is frequently enjoyed as a full lunch choice. The whole breadfruit is traditionally roasted over an open fire until it is slightly browned on the exterior but still soft and delicate in the middle. Before being coated in flour and fried till crispy, the fish is frequently marinated in lemon juice. A sauce made with onions, tomatoes, garlic, thyme, or other vegetables and herbs is usually served alongside the dish.

Roasted Breadfruit & Jackfish

Traditionally, breadfruit is roasted over open charcoal or firewood before being baked till tender. The jackfish are seasoned ahead of time, fried, and served with roasted breadfruit. The national drink of Vincentia is golden apple juice, which is traditionally served with this meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 48 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Caribbean, St. Vincent and Grenadines

Servings 4 people

Calories 367 kcal

Ingredients

  

1 large Roasted Breadfruit, peeled and sliced

1 lb Jack Fish

Lime or lemon juice

1/4 cup minced seasoning

1 tbsp salt

1 cup Flour for coating

Oil for Frying

1 tbsp oil for frying

1 medium onion minced

1 clove garlic minced

1 sprig thyme

1 medium ripe tomato sliced

1/2 oz margarine

1 tsp tomato paste or ketchup

1 cup water

Salt and pepper to taste

1 small sweet pepper for garnish

Instructions

 

Jackfish that has been cleaned. Lemon juice should be poured over the Jackfish. Allow 15 minutes for marinating. Clean the Jackfish by rinsing it and patting it dry with paper towels. Season the minced seasoning with salt. Season the fish and set it aside. On wax paper, sprinkle flour. Remove extra flour from both sides of the fish. In a frying pan, heat the oil over medium heat until it is extremely hot but not smoking. Fry the fish for 4 minutes on each side or until golden brown.

Preheat the oven to 180°C and bake the breadfruit till tender. Use a needle to do the test. To make it stand straight, cut a tiny slice off the bottom. Remove the core by cutting a 4cm chunk from the top. Keep yourself warm. Toss in a tablespoon of butter to the pan. Stir in the bacon and cook until it is crisp. Sweat for another minute after adding the spring onions and Scotch bonnet.

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