Roasted Breadfruit & Fried Jackfish
St Vincent & the Grenadines
Ingredients
1 large Roasted Breadfruit, peeled and sliced
1 lb Jack Fish
Lime or lemon juice
1/4 cup minced seasoning (onion, chive, garlic, thyme)
1 tbsp salt
1 cup Flour for coating (add as desired)
Fry Oil
For Sauce Preparation (optional)
1 tbsp fry oil
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
Roasting the Breadfruit
In St. Vincent, the most popular way to roast a breadfruit is simply to place it on an open charcoal or wood
fire outdoors, and turn the breadfruit at intervals until it is totally charred.
To determine whether it is properly roasted one of the following methods is employed
1. Push a skewer through the breadfruit from top to bottom. If the skewer comes out clean, the breadfruit is
roasted.
or
2. Using oven mitts, apply light pressure over the roasted fruit with your thumbs,(avoid breaking the skin). The light pressure
should produce indentations if the fruit is properly cooked.
Alternatively
Bake the Breadfruit in a moderate oven (250% to 350%) for about 1 1/2 hours or until soft.
IMPORTANT:
Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting, (failure to do this could result
in an explosion of the breadfruit causing possible damage to the oven and/or personal injury from the fruit's internal pressure.
Follow the above instructions to check for roasting completion.
Preparing & Cooking the Fried Jackfish
Clean Jack fish
Pour lemon juice over Jack fish
Leave to marinate (15 minutes)
Rinse the Jack fish and dry with paper towels
Add salt to minced seasoning
Rub seasoning over fish and set aside
Sprinkle flour on wax paper
Coat fish on both sides in flour - remove excess
Heat oil in frying pan on medium heat until very hot but not smoking
Fry fish for approximately 4 minutes on each side or until brown
Serve with sliced Breadfruit
Sauce Preparation (optional)
Sautee onion, garlic, thyme and sliced tomato in heated oil until softened
Add margarine & stirring until melted
Add tomato paste or ketchup and water
Add salt and pepper to taste
Simmer until slightly thickened
Remove from fire, cool and serve with Breadfruit and Jackfish
The recipes above have been modified and compiled from:
THE BREADFRUIT PLANT of St. Vincent and the Grenadines. First Edition, July 2004. Communications Unit, Ministry of Agriculture and Fisheries, St. Vincent and the Grenadines.
The Fried Jackfish information was compiled through contributions from Vincy individuals & nationals
Or you can also visit www.vincytoronto.com/flyers/2006/SVGAT_BreadfruitRecipes.Pdf
1 large Roasted Breadfruit, peeled and sliced