Dish
Roasted Breadfruit and Fried Jackfish
Roasted breadfruit is a starchy fruit that is similar in texture to potatoes. It is roasted until the skin is charred and the flesh is soft and creamy. The fried jackfish is seasoned with a blend of spices, including allspice, thyme, and garlic. This dish is high in protein and fiber, and can be made gluten-free by using gluten-free flour for the fish coating. It is also low in fat and calories, making it a healthy option for those watching their weight.
Origins and history
Breadfruit is native to the Caribbean and was brought to Jamaica by Captain Bligh in the late 18th century. It quickly became a staple in Jamaican cuisine, and is often used as a substitute for potatoes. Jackfish, also known as jack crevalle, is a popular fish in the Caribbean and is often used in local dishes.
Dietary considerations
Gluten-free, low-fat, low-calorie
Variations
Variations of this dish can include different types of fish, such as snapper or grouper, and can also be made with different spices, such as curry powder or cumin. Some versions also include a side of callaloo or fried plantains.
Presentation and garnishing
Serve the roasted breadfruit on a large platter, with the fried jackfish arranged on top. Garnish with fresh herbs, such as parsley or cilantro, and a squeeze of lime juice. The dish should be simple and rustic, with the charred skin of the breadfruit adding a smoky flavor to the dish.
Tips & Tricks
To roast the breadfruit, make sure to prick the skin with a fork to prevent it from exploding in the oven.
Side-dishes
Callaloo, fried plantains
Drink pairings
Red Stripe beer, rum and coke
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