Roasted Breadfruit and Jackfish
Breadfruit roasted over fire with fried jackfish — the national dish.
Ingredients
- 1 Breadfruit
- 800 g Jackfish
- 2 Onions
- 2 Tomatoes
- 5 cloves Garlic
- 3 sprigs Thyme
- ¼ cup Lime juice
- 4 tbsp Coconut oil
- 1 Scotch bonnet
- 2 tsp Salt
Method
- Roast the breadfruit — Set the whole breadfruit directly over an open fire or at 220°C, turning, until the skin blackens all over and steam escapes from the stem.
- Season the fish — Rub with lime, garlic, thyme and salt and rest 30 minutes.
- Fry the fish — Cook in coconut oil until crisp and golden on both sides.
- Make the sauce — Soften the onion, tomato and whole pepper in the same pan.
- Peel the breadfruit — Cut away the charred skin and core and slice the flesh thickly.
- Ready to serve — Serve the smoky breadfruit with the fish and the onion sauce.