Mangu

roasted-breadfruit-and-jackfish

Next Dish: Shorpo

Roasted Breadfruit and Jackfish is a traditional Caribbean dish, particularly popular in countries like Barbados and Jamaica. The meal features breadfruit, a starchy fruit native to the Pacific region, which is roasted and often served sliced or mashed. Jackfish, also known as jack mackerel or scad, is typically seasoned, fried or grilled, and served alongside the breadfruit. The dish is known for its rich, hearty flavors and is often enjoyed as a main course.

jackfish

salt

vegetable oil

garlic

breadfruit

black pepper

dried limes

dried thyme

onion

scotch bonnet pepper

Recipe

Ingredients:

  • 1 whole breadfruit

  • 1 whole jackfish

  • Salt to taste

  • Black pepper to taste

  • 2 tablespoons of vegetable oil

  • 2 cloves of garlic, minced

  • 1 onion, sliced

  • 2 tablespoons of fresh thyme leaves

  • 1 scotch bonnet pepper, minced

  • 1 lime


Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.

  2. Rinse the breadfruit and cut into quarters. Remove the heart and peel the skin.

  3. Season the breadfruit with salt and pepper, and place on a baking tray.

  4. Rinse the jackfish with lime and water, then pat dry.

  5. Season the fish with salt, pepper, garlic, onion, thyme, and scotch bonnet pepper. Allow to marinate for at least 30 minutes.

  6. Heat the vegetable oil in a pan over medium heat. Add the fish and sear on both sides until golden brown.

  7. Place the seared fish on the baking tray with the breadfruit.

  8. Roast in the preheated oven for about 40 minutes, or until the breadfruit is tender and the fish is fully cooked.

  9. Serve the roasted breadfruit and jackfish hot, garnished with extra thyme if desired.