Entree: French Polynesia – Central Culinary Region – Roasted Breadfruit with Fish (Roasted breadfruit served with grilled island fish and a coconut-lime sauce)

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 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 medium breadfruit, about 2.5–3 lb (1.1–1.4 kg)
- 4 mahi-mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 1 tsp (5 g) fine sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (180 ml) canned unsweetened coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (2 g) freshly grated ginger
- 1 small red onion, thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Preheat oven to 400°F (200°C) or prepare a grill for medium-high heat. Rinse the breadfruit and dry; if using an oven, place whole breadfruit on a rimmed baking sheet.
2. Roast the breadfruit whole until the skin is deeply browned and the flesh inside is tender when pierced, about 45–60 minutes in the oven or 30–45 minutes on a covered grill, turning occasionally to char evenly.
3. While the breadfruit roasts, whisk together the coconut-lime sauce: combine 3/4 cup (180 ml) coconut milk, 2 tbsp (30 ml) lime juice, 1 tsp (2 g) grated ginger, and a pinch of salt and pepper; set aside.
4. Brush the mahi-mahi fillets with 2 tbsp (30 ml) vegetable oil and season with 1/2 tsp (2.5 g) sea salt and 1/4 tsp (0.5 g) black pepper. Grill the fillets over medium-high heat 3–4 minutes per side, until opaque and cooked through.
5. When the breadfruit is cool enough to handle, cut it open, remove the core, peel away the charred skin, and slice the soft flesh into wedges.
6. Arrange roasted breadfruit wedges on a platter, top with grilled fish fillets, drizzle with the coconut-lime sauce, scatter sliced red onion and chopped cilantro over the top, and serve with lime wedges.