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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
Cook Time 30 minutes
Total Time 48 minutes
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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