Roasted Breadfruit with Fried Jackfish - A Belizean Delight

Ingredients

In this adaptation of the original Caribbean dish, the Belizean version of Roasted Breadfruit with Fried Jackfish incorporates traditional Belizean spices and cooking techniques. The flavors are adjusted to suit the Belizean palate, creating a unique fusion of Caribbean and Central American influences. We alse have the original recipe for Roasted Breadfruit and Fried Jackfish, so you can check it out.

• 1 large breadfruit 1 large breadfruit
• 500g (1.1 lb) jackfish fillets 500g (1.1 lb) jackfish fillets
• 2 tablespoons Belizean spice blend (made with paprika, garlic powder, onion powder, cayenne pepper, thyme, and black pepper) 2 tablespoons Belizean spice blend (made with paprika, garlic powder, onion powder, cayenne pepper, thyme, and black pepper)
• 1 cup all-purpose flour 1 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the breadfruit into quarters and remove the core. Place the quarters on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the flesh is soft and caramelized.
3. 3.
   While the breadfruit is roasting, rinse the jackfish fillets and pat them dry with a paper towel. Season the fillets with the Belizean spice blend and a pinch of salt.
4. 4.
   In a shallow dish, place the flour and season it with salt. Dredge each seasoned jackfish fillet in the flour, shaking off any excess.
5. 5.
   Heat vegetable oil in a frying pan over medium-high heat. Fry the jackfish fillets for 3-4 minutes on each side, or until they are golden brown and crispy.
6. 6.
   Once the breadfruit is roasted, remove it from the oven and let it cool slightly. Peel off the skin and cut the flesh into slices or chunks.
7. 7.
   Serve the roasted breadfruit alongside the crispy fried jackfish. Enjoy!

Treat your ingredients with care...

• Breadfruit — Choose a ripe breadfruit that yields slightly to pressure. This ensures a sweeter and softer flesh after roasting.
• Jackfish — If jackfish is not available, you can substitute it with any firm white fish such as snapper or grouper.

Tips & Tricks

• To make the fried jackfish extra crispy, you can double-dredge the fillets by dipping them in beaten egg before coating them in flour.
• Serve the dish with a squeeze of fresh lime juice to add a refreshing citrusy flavor.
• For added heat, sprinkle some hot sauce or chili flakes over the fried jackfish before serving.
• If you prefer a healthier alternative, you can bake the jackfish fillets instead of frying them.
• Leftover roasted breadfruit can be mashed and used as a delicious substitute for potatoes in various recipes.

Serving advice

Serve the Roasted Breadfruit with Fried Jackfish as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with chopped cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the roasted breadfruit slices or chunks on a platter, placing the crispy fried jackfish fillets on top. Drizzle a bit of olive oil over the dish for a glossy finish. Serve with a side of lime wedges for squeezing over the fish.