Jackfish with breadfruit

One of the national dishes of Saint Vincent and the Grenadines is jackfish with breadfruit. The key ingredients in this meal are roasted breadfruit and pan-fried fish. This unusual cuisine can be prepared over an open fire at any time. The fish should be marinated in lime juice and flour before being cooked. The fish will be crispy and delicious as a result of this process.

Ingredients:

1 lg. Breadfruit, 1 lb. jackfish, 1/4 cup oil, 1/4 cup minced seasoning (chive, garlic, thyme), 1 cup Flour for coating (add as desired), Lime or lemon juice, 1 tbsp salt

Instruction:

1. Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting. Bake the Breadfruit in a moderate oven (250F to 350F) for about 1 1/2 hours or until soft.
2. Clean the fish. Pour lemon juice over the fish and leave to marinate for about 15 minutes. Rinse and dry with paper towels.
3. Add salt to minced seasoning and rub seasoning over fish and set aside.
4. Coat fish on both sides in flour - remove excess.
5. Put oil in a frying pan to heat.
6. Fry fish for approximately 4 minutes on each side or until brown.
7. Serve with sliced Breadfruit.