Roasted Breadfruit And Fried Jackfish

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Breadfruit

Cut the breadfruit in half and remove the core. If desired, you can also peel the breadfruit, but it's not necessary.

Season

Rub the cut sides of the breadfruit with olive oil and season with salt.

Roast

Place the breadfruit cut side down on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork.

Cool and Serve

Let the roasted breadfruit cool slightly before cutting it into chunks or slices. Garnish with fresh herbs if desired and serve.

Fried Jackfish

Prepare the Fish

Pat the jackfish fillets dry with paper towels.

Season the Flour

In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, black pepper, and salt.

Dredge the Fish

Dredge each fillet in the seasoned flour, coating both sides well.

Heat the Oil

Heat vegetable oil in a large skillet over medium heat. There should be enough oil to cover the bottom of the skillet.

Fry the Fish

Fry the jackfish fillets in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through.

Drain and Serve

Remove the fish from the skillet and drain on paper towels. Serve with lemon wedges if desired.