Roast Breadfruit and Fried Jackfish

Background

Few island staples tell a seashore-to-hearth story as clearly as breadfruit roasted until smoky and tender, served alongside golden, crisp jackfish. Rooted in Caribbean home cooking, the pairing celebrates abundance: the tree-borne starch of breadfruit and the ocean-caught flavor of jackfish. Generations have seasoned fish with aromatics like garlic, scallion, and thyme, balanced with citrusy lime and a splash of bright vinegar, then fried in hot vegetable oil. Meanwhile, whole breadfruit traditionally roasts over open flame or in a hot oven until the skin blisters and the core softens, ready to be peeled, sliced, and dabbed with butter and a pinch of salt. This recipe walks you through the essentials for achieving that crisp-on-the-outside, moist-on-the-inside jackfish and creamy, smoky breadfruit with minimal fuss.

Ingredients

For the Roast Breadfruit

• 1 medium mature breadfruit (firm, green, and heavy for its size)
• 2 tablespoons vegetable oil
• 1–2 tablespoons butter (for serving)
• 1–2 pinches salt (for serving)

For the Fried Jackfish

• 2–3 whole cleaned jackfish (scaled and gutted; about 1–1.5 lb each)
• 1 large lime (for rinsing and seasoning)
• 1 tablespoon vinegar (optional, for cleaning)
• 3 cloves garlic, finely minced
• 2 stalks scallion, finely sliced
• 3 sprigs thyme, leaves stripped
• 1 small scotch bonnet pepper, deseeded and finely chopped (handle carefully)
• 1 teaspoon black pepper
• 1–1.5 teaspoons salt, or to taste
• 1 cup all-purpose flour (for dredging)
• 1/2 cup cornmeal (optional, for extra crunch)
• 2–3 cups vegetable oil (for frying; enough to come halfway up the fish)

Preparation

1. Score and oil the breadfruit: With a sharp knife, cut a shallow X on the base to allow steam to escape. Rub the skin lightly with 1 tablespoon vegetable oil.
2. Season the jackfish: Pat the fish very dry, then drizzle with half a lime and a small splash of vinegar if using; pat dry again. Mix garlic, scallion, thyme, scotch bonnet pepper, black pepper, and salt. Score the sides of the jackfish and rub the seasoning into the cuts and cavity. Squeeze the remaining lime over the fish. Let it sit for about 20 minutes while you heat the oven.
3. Preheat oven: Set to 425°F/220°C and allow it to come to temperature, about 10 minutes.
4. Prepare dredge: Combine all-purpose flour, optional cornmeal, a pinch of salt, and a pinch of black pepper in a shallow dish. This will coat the jackfish later.

Cooking

Roast the Breadfruit

1. Roast: Place the oiled breadfruit directly on the oven rack or a baking sheet. Roast until the skin is deeply browned, blistered, and the fruit feels tender when pressed with tongs, about 60–75 minutes depending on size, rotating once halfway through.
2. Rest and peel: Remove the breadfruit and let it cool for 10 minutes until comfortable to handle. Peel the charred skin, quarter the fruit, and remove the core. Slice into wedges. Toss with the remaining 1 tablespoon vegetable oil or dot with butter, and season lightly with salt.

Fry the Jackfish

1. Heat oil: In a deep skillet, heat vegetable oil over medium-high until shimmering. If a small pinch of all-purpose flour sizzles on contact, it’s ready.
2. Dredge: Pat the marinated jackfish dry. Dredge lightly in the seasoned all-purpose flour (and cornmeal if using), shaking off excess.
3. Fry: Lay the coated jackfish gently into the hot vegetable oil. Fry until the edges are deep golden and the flesh releases easily from the pan, about 4–6 minutes per side depending on thickness. Adjust heat as needed to maintain a lively sizzle without smoking.
4. Drain: Transfer the fried jackfish to a rack or paper-lined plate to drain. Sprinkle a tiny pinch of salt if desired while hot.

How to Serve and Enjoy

Arrange warm wedges of breadfruit on a platter, glaze with a touch of melted butter, and season to taste with a pinch of salt. Place the crisp, aromatic jackfish alongside. Squeeze a bit more lime over the jackfish for brightness, and enjoy the contrast of creamy, smoky breadfruit with the crunchy, juicy jackfish. If you prefer extra heat, add a sliver of scotch bonnet pepper to each bite.

Tips and Variations

• Crunch control: Mix cornmeal with all-purpose flour for a heartier crust on the jackfish.
• Heat level: Remove seeds and membranes from the scotch bonnet pepper for milder heat; add more for extra kick.
• Seasoning balance: Taste and adjust with a final sprinkle of salt, a crack of black pepper, or a squeeze of lime right before serving.
• Roast cues: The breadfruit is done when a skewer slides in with little resistance; if unsure, give it another 10–15 minutes.
• Oil choice: Neutral, high-heat vegetable oil keeps flavors clean and crisp.

Storage and Reheating

Refrigerate leftover jackfish and breadfruit separately in airtight containers. Reheat jackfish in a hot oven for about 8–10 minutes to restore crispness, and warm slices of breadfruit on a skillet with a dot of butter for 3–5 minutes until heated through.