Kalinago Smoked-Spiced Mahi-Mahi with Roasted Breadfruit – Authentic Dominica Recipe

Ingredients for Kalinago Smoked-Spiced Mahi-Mahi with Roasted Breadfruit (4 Servings)

• 1.25 lbs (or 2.5 cups) mahi-mahi fillets, prepped into bite-sized pieces
• 1.5 cups roasted breadfruit or potato wedges, washed and trimmed
• 1 cup tomato-lime salad
• 1 medium onion and 3 cloves garlic, finely minced with smoked paprika
• 1.5 tbsp traditional Dominica seasoning (allspice, lime juice, garlic, chadon beni (culantro))
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together smoked paprika, allspice, lime juice, garlic, chadon beni (culantro), cooking oil, and sea salt in a bowl to form a fragrant Dominica marinade.
2. Coat mahi-mahi fillets and roasted breadfruit or potato wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear mahi-mahi fillets and roasted breadfruit or potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with tomato-lime salad, and serve immediately.