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In episode 3 of Money on the Table, we prepared jerk grilled yellowtail snapper, roasted breadfruit and a simple green salad. If you’ve seen the episode, then you know the breadfruit didn’t quite meet Julien’s mother’s standards that day BUT we have a recipe for you anyway on how it should be done.
Grilled Jerk Yellowtail snapper
Grilling whole fish is pretty easy to do but for many people, it can be a little intimidating. But once you master a few key techniques, you’ll be able to cook simple, moist and flavorful whole fish at home just like this.
- 1 jar of jerk seasoning, to taste (we prefer the Walkerswood brand, mild)
- Yellowtail snapper, whole, cleaned (look for fish with clear eyes and no foul odor)
- Canola/oil spray
- Preheat your grill to a medium/high heat (approximately 375 degrees). If you’re using charcoal, push the hot coals to one side of the grill or arrange them so you have an area on the grill for indirect heat
- Using a sharp knife, score your fish so that you make at least two deep cuts on each side in the thickest part of the flesh. Be sure to cut the fish all the way down until the blade hits the bone
- Rub the jerk paste into the flesh of the fish ensuring the seasoning gets into the deep cuts you’ve made. Be sure to also add the jerk seasoning on the skin and in the belly cavity of the fish. Note, you don’t need additional salt or pepper. For each 3 lb fish, assume at least 3 tablespoons of jerk seasoning.
- Marinate overnight preferably or at least an hour before grilling
- Spray the inside of grill basket lightly with canola oil and place the fish inside
- Close the grill basket and place the fish on the grill [on indirect heat] for 7-10 minutes.
- When the side of the fish is lightly charred, flip the fish and cook for another 7-10 minutes
- Using a long skewer, inset the sharp end into the fish along the spine. If the skewer comes out clean, the fish is done. If there are still flecks of white flesh or a bit of resistance when pulling out the skewer, keep cooking until done
- Serve immediately
Roasted and fried Breadfruit
There are few things that bring us straight back to our family vacations in Jamaica like roasted and fried breadfruit. It’s typically served with ackee and saltfish, the national dish of Jamaica, but in this case, we’re serving it with jerk snapper because…we can.
- Vegetable oil (for pan frying)
- Salt and pepper
- Select breadfuit that is not quite ripe. It should be firm, dense, green and beginning to show signs of the white sap leaching out of the skin. The browner the breadfruit is, the riper it is and the less ideal it is for cooking this way.
- Score the underside of the breadfruit by making a 1/4 inch deep slit along the bottom of the fruit.
- Using a knife, remove the stem and the flesh immediately attached to it like you would a pineapple or apple
- Char the breadfruit on open stovetop flame, on hot wood or on hot coals. If you do this inside, be sure you have a good exhaust system to blow the smoke out of your kitchen.
- Rotate the breadfruit often so that it chars evenly all around the fruit. This may take 20 – 30 minutes.
- After charring, insert a long wooden skewer into the breadfruit right down the core. If the skewer comes out clean with little resistance, it’s done. If not, then continue charring until the skewer comes out easily. Test this on several sides to ensure it’s done
- Once complete, remove the breadfruit from the heat and wrap in newspaper. Let sit for at least 15 minutes to cool
- Using a knife, carefully peel away and discard the charred skin from the breadfruit. Avoid getting charred fleck of the skin on the white flesh of the fruit as much as possible.
- Quarter the breadfruit and remove the core. Also, trim any of the darker inner parts of the breadfruit as they tend to be bitter
- Slice the breadfruit lengthwise in 3/4 in wide pieces. Pan fry over medium heat until golden grown on all sides.
- Season with salt and pepper and serve immediately.
Show notes, blogs and articles
Here are a list of related blogs and articles you may want to check out
- How we’re dealing with a financially insecure parent
- Mom, Mary Kay and multi-level marketing
- Updates on Mom and lessons from a rosemary bush
- Washington Post: The percentage of wealth comprised in home equity by race
- Urban Institute: Homeownership rates over the last 50 years
- Essence: What is a sou-sou?