Entree: Pitcairn – Northern Culinary Region – Baked Breadfruit with Fish (Roasted breadfruit filled with flaky seasoned fish and coconut-infused flesh)

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 1 hr

Total 1 hr 20 min

Ingredients

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

- 1 medium breadfruit, about 2.5 lb (1.1 kg)
- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) butter
- 1 small onion, finely chopped (about 3.5 oz (100 g))
- 2 cloves garlic, minced (about 0.2 oz (6 g))
- 1 small red bell pepper, diced (about 4 oz (115 g))
- 1 medium tomato, seeded and diced (about 4 oz (115 g))
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small hot pepper (scotch bonnet or jalapeño), seeded and minced (optional)
- 1/4 cup (25 g) shredded coconut or breadcrumbs for topping (optional)

Show original ingredient measurements

- 1 medium breadfruit, about 2.5 lb (1.1 kg)
- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) butter
- 1 small onion, finely chopped (about 3.5 oz / 100 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 small red bell pepper, diced (about 4 oz / 115 g)
- 1 medium tomato, seeded and diced (about 4 oz / 115 g)
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small hot pepper (scotch bonnet or jalapeño), seeded and minced (optional)
- 1/4 cup (25 g) shredded coconut or breadcrumbs for topping (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place whole breadfruit on a baking sheet and roast for 45–60 minutes until the skin is charred and the flesh is very tender when pierced with a knife.
2. Meanwhile, heat 1 tbsp (15 ml) olive oil and the butter in a skillet over medium heat. Season the fish fillets with a pinch of salt and pepper and pan-sear 2–3 minutes per side until just cooked through. Remove, flake into large pieces, and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) olive oil. Sauté onion, garlic, and bell pepper 3–4 minutes until softened. Add diced tomato and minced hot pepper if using, and cook 2–3 minutes until tomato softens.
4. Stir in coconut milk and lime juice, bring to a gentle simmer, then fold in the flaked fish and chopped cilantro. Adjust seasoning with salt and pepper; simmer 1–2 minutes to meld flavors and remove from heat.
5. When breadfruit is cool enough to handle, split lengthwise or cut open and scoop out the flesh into a bowl, leaving a 1/2-inch (1.3 cm) shell if you wish to refill shells. Mash slightly, then combine with the fish-coconut mixture until well incorporated.
6. Return the mixture to the breadfruit shells or place in a baking dish. Sprinkle shredded coconut or breadcrumbs on top if using. Bake at 375°F (190°C) for 12–15 minutes until heated through and topping is lightly browned.
7. Serve hot, garnished with extra cilantro and lime wedges.