Vincentian Roasted Breadfruit & Fried Jackfish (National Dish Skillet) – Authentic Saint Vincent & Grenadines Recipe
Saint Vincent’s official national dish uniting smoky roasted breadfruit with crispy citrus-marinated fish.
- Country of Origin
- 🇻🇨 Saint Vincent & Grenadines (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp pan-fried ocean fish fillets, Char-roasted breadfruit (or potato) wedges, Tomato-onion creole sauce, Vincy green herb seasoning (chives, Thyme
Ingredients for Vincentian Roasted Breadfruit & Fried Jackfish (National Dish Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-fried ocean fish fillets, prepped into bite-sized pieces
- 1.5 cups char-roasted breadfruit (or potato) wedges, washed and trimmed
- 1 cup tomato-onion creole sauce
- 1 medium onion and 3 cloves garlic, finely minced with Vincy green herb seasoning (chives
- 1.5 tbsp traditional Saint Vincent & Grenadines seasoning (thyme, marjoram), lime, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Vincy green herb seasoning (chives for 2–3 minutes until softened and fragrant.
- Add crisp pan-fried ocean fish fillets and char-roasted breadfruit (or potato) wedges along with thyme, marjoram), lime, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato-onion creole sauce and serve straight from the skillet.