Entree: Pitcairn – National Cuisine – Roasted Breadfruit with Fish (Roasted island breadfruit served with seasoned pan-roasted fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 medium breadfruit, about 2–3 lb (900–1,350 g)
- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) coconut oil or additional olive oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 small yellow onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (60 ml) canned coconut milk
- 2 limes, juiced (about 2 tbsp (30 ml))
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (30 g) unsalted butter (optional, for breadfruit finishing)

Show original ingredient measurements

- 1 medium breadfruit, about 2–3 lb (900–1,350 g)
- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) coconut oil or additional olive oil
- 3 cloves garlic, minced (about 9 g)
- 1 small yellow onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (60 ml) canned coconut milk
- 2 limes, juiced (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (30 g) unsalted butter (optional, for breadfruit finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). If using a grill or embers, prepare a medium-high bed of coals.
2. Wash the breadfruit and pat dry. Place whole on a baking sheet or directly on hot coals. Roast 45–60 minutes, turning every 15 minutes, until the skin is charred and the flesh yields when pierced and the skin begins to split.
3. When cool enough to handle, peel off the charred skin, remove the core if tough, and slice the roasted breadfruit into serving wedges. If using butter, brush wedges with butter and keep warm in a low oven.
4. Meanwhile, season the fish fillets with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat 1 tbsp (15 ml) coconut oil (or olive oil) in a large skillet over medium-high heat.
5. Add the fish fillets and sear 3–4 minutes per side (depending on thickness) until golden and cooked through. Transfer to a warm plate and tent with foil.
6. In the same skillet, add 2 tbsp (30 ml) olive oil. Sauté the sliced onion 3–4 minutes until translucent, then add the minced garlic and crushed red pepper flakes and cook 30–60 seconds until fragrant.
7. Stir in the coconut milk and lime juice; scrape up any browned bits. Simmer gently 2 minutes to meld flavors, then remove from heat and stir in chopped cilantro and the remaining 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper.
8. Plate roasted breadfruit wedges with a portion of fish; spoon the coconut-lime pan sauce over the fish and breadfruit. Serve hot.

1. Preheat the oven to 425°F (220°C). If using a grill or embers, prepare a medium-high bed of coals.
2. Wash the breadfruit and pat dry. Place whole on a baking sheet or directly on hot coals. Roast 45–60 minutes, turning every 15 minutes, until the skin is charred and the flesh yields when pierced and the skin begins to split.
3. When cool enough to handle, peel off the charred skin, remove the core if tough, and slice the roasted breadfruit into serving wedges. If using butter, brush wedges with butter and keep warm in a low oven.
4. Meanwhile, season the fish fillets with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp coconut oil (or olive oil) in a large skillet over medium-high heat.
5. Add the fish fillets and sear 3–4 minutes per side (depending on thickness) until golden and cooked through. Transfer to a warm plate and tent with foil.
6. In the same skillet, add 2 tbsp olive oil. Sauté the sliced onion 3–4 minutes until translucent, then add the minced garlic and crushed red pepper flakes and cook 30–60 seconds until fragrant.
7. Stir in the coconut milk and lime juice; scrape up any browned bits. Simmer gently 2 minutes to meld flavors, then remove from heat and stir in chopped cilantro and the remaining 1/2 tsp salt and 1/4 tsp pepper.
8. Plate roasted breadfruit wedges with a portion of fish; spoon the coconut-lime pan sauce over the fish and breadfruit. Serve hot.