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Roasted Breadfruit and Fried Jackfish

Name: Roasted Breadfruit and Fried Jackfish
Total time: 80 min
Yield: Serves 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 8 Small Horse Mackerel; 4 Potato; 2 tbsp Lime juice; 2 cloves Garlic; 2 Thyme; 1 Chili pepper; 4 tbsp All-purpose flour; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying; 20g Butter

Main Dish

⏱ 80 min

👥 Serves 4

Difficulty ⭐⭐

Charcoal-roasted breadfruit with fried jackfish — the national dish of Saint Vincent and the Grenadines.

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📖 The Story Behind This Dish

Roasted breadfruit and fried jackfish is the national dish of Saint Vincent and the Grenadines. Saint Vincent is said to be one of the first islands where Captain Bligh planted breadfruit brought from Tahiti in the late 18th century. Breadfruit roasted whole over charcoal is served with fried jackfish, a member of the horse mackerel family. This version uses potatoes for the breadfruit.

🌆 Where it's eaten: On a beach on Saint Vincent, breadfruit charred black over charcoal is split and plated with freshly fried small fish.

🥕 Ingredients (serves 4)

Small Horse Mackerel 8
Potato 4
Lime juice 2 tbsp
Garlic 2 cloves
Thyme 2
Chili pepper 1
All-purpose flour 4 tbsp
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste
Butter 20g

👩‍🍳 Instructions

Wrap the potatoes in foil with the skins on and roast at 200°C for 50 minutes.
Scale and gut the small horse mackerel and marinate 20 minutes with lime juice, grated garlic, thyme, chopped chili, salt, and pepper.
Dust with flour and fry crisp in 170°C oil.
Split the roasted potatoes and top with butter.
Plate with the fried fish.

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