Breadfruit and Jackfish

Across Caribbean shores, the pairing of breadfruit and jackfish reflects a story of resilience, trade winds, and coastal cooking. The fruit arrived on colonial ships and took root in island soil, becoming a starchy staple roasted over flame and shared at cookshops and family yards. The fish, swift and gleaming, has long been the working fisher’s catch—simple to season, quick to pan-fry, and perfectly at home beside smoky slices of the roasted fruit. This recipe keeps the technique elemental: char the fruit until creamy within, season the fish with a bright, herbal paste, and bring them together so the crackle of seared skin meets the softness of the roasted flesh.

Ingredients

• 1 medium breadfruit
• 2 whole jackfish, cleaned and scaled
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 3 cloves garlic, crushed
• 4 sprigs thyme
• 1 lime, juiced, plus wedges for serving
• 3 tablespoons coconut oil
• 1/2 teaspoon allspice

Preparation and Cooking

1. Season the fish: Rinse and pat dry the jackfish. Make a paste by crushing garlic, stripping the leaves from thyme, and mixing with allspice, a pinch of black pepper, and salt, moistened with the juice of lime. Rub the paste inside the cavity and over the surface, and set aside while you prepare the fruit.
2. Prepare the fruit: Wipe the breadfruit, then score a shallow X on the blossom end to vent steam. Rub a thin film of coconut oil and a light sprinkle of salt over the skin.
3. Roast: Place the fruit over live flame, on a grill, or in a hot oven, turning occasionally until the skin is deeply charred and the flesh yields readily to a skewer. Let it rest until comfortable to handle so the steam finishes the cooking inside.
4. Pan-fry the fish: Heat coconut oil in a heavy pan until shimmering. Lay in the seasoned jackfish and sear until the skin is crisp and the flesh flakes at the thickest part. Turn once, spooning hot oil over the top for even cooking and gloss.
5. Finish the fruit: Strip away the charred skin, remove the core, and slice the flesh into thick wedges. Splash with a little lime and a dusting of black pepper for lift.
6. Plate: Arrange the warm slices on a platter, nestle the fish on top, and spoon over the savory drippings. Scatter a few fresh picked leaves of thyme if you like.

Tips and Notes

• Balance is key: the toasty smoke of the fruit welcomes the warm spice of allspice and the gentle heat of black pepper; add only enough to support, not dominate.
• For extra texture, sear sliced fruit quickly in a spoon of the reserved coconut oil until the edges turn golden.
• Use the backbone and head to enrich the pan juices; they carry flavor and keep the fish moist without extra salt.

How to Enjoy

Serve family-style so everyone can choose slices of fruit and pieces of fish in the same bite. A final squeeze of lime wakes up the charry sweetness, and the contrast of crisp skin with creamy wedges is the whole point—lean into it and mop up the pan juices while they’re warm.