Weekend Warrior Recipe from Chef Robbie Joseph

For those who enjoyed our last issue of the magazine online, we hope that you checked out the delicious creations from Montego Bay chef Robbie Josephs, who prepared a wonderful menu in tribute to Jamaica’s 50th celebration…a refined take on Jamaican classics. The dinner was overwhelming , and we did not have enough pages in the magazine to contain it, so we are sharing some more recipes with you here. Today we tackle the Ackee and Smoked Marlin in a Sweet Vanilla Infused Yellow Yam Boat. Thanks as always to Chef Robbie Joseph sharing his wonderful talent with us, and to Dwayne Watkins for capturing the food in all their glory! Happy Cooking!!

Thanks as always to Chef Robbie Joseph sharing his wonderful talent with us, and to Dwayne Watkins for capturing the food in all their glory!

Happy Cooking!!


Ackee & Smoked Blue Marlin in a Sweet Vanilla infused Yellow Yam Boat with Roasted Red Pepper Coulis, Basil Scotch Bonnet Oil and Balsamic Reduction  

8-10 servings


2 dozen ackees, cleaned and blanched

¼ lb. smoked blue marlin, diced

½ onion, diced

¼ red pepper, diced

¼ yellow pepper, diced

¼ green pepper, diced

2 cloves garlic, diced

1 scallion, finely diced

½ scotch bonnet pepper, diced

Freshly ground black pepper

3 tbsps. butter


  • In a sauté pan over medium heat, melt butter, add onion, peppers and garlic and sauté till soft.
  • Add smoked marlin and sauté 1 minute.
  • Add ackee and combine. Add black pepper. Remove from heat and set aside

Yellow yam boats


1 lb. yellow yam

¼ lb. flour

2 tsps. melted butted

½ teaspoon vanilla

3 tbsps. sugar

2 tbsps. honey

Pinch of salt

Pinch of cayenne pepper


  • In a saucepan add yellow yam and bring to a boil.
  • Simmer till tender about 20 minutes. Remove from heat and allow to cool.
  •  When cool enough to handle, mash with butter, vanilla, sugar, honey, salt and cayenne.
  • Gently add flour to form dough. When done, grease the molds of small hors’doeuvres  boats. Then press the yellow yam dough into molds.
  • Bake 10 to 15 minutes until golden brown. Remove from heat and allow to cool. Remove boats from molds

Roasted red pepper coulis


3 large red bell pepper

3 tbsps. extra-virgin olive oil

¼ medium red onion, sliced

1 tbsp. sherry vinegar

Salt and freshly ground black pepper


  • Roast the red peppers directly over gas flame, turning occasionally, until peppers are blackened all over.
  • Transfer to a bowl and let cool. Peel peppers and discard skin, seeds and cores, chop peppers.
  • Add peppers to a food processor along with other ingredients and puree until very smooth. Season with salt and pepper

Balsamic reduction


1pint balsamic vinegar

1 tbsp. honey

1 clove garlic

1 bay leaf


  • Pour balsamic vinegar into a heavy bottom saucepan and place over medium heat.
  • Stir in honey, bay leaf, garlic and bring to a boil.
  • Bring to steady simmer and allow vinegar to reduce slowly, after about ½ an hour it will  be reduced by about half its original volume, and will begin to appear syrupy.
  • Remove from heat and cool

Basil Scotch bonnet oil


8 oz extra-virgin olive oil

12 leaves fresh basil

½ clove garlic

½ Scotch bonnet pepper



  • Bring water to simmer on a sauce pan and blanch basil leaves for about 15 to 20 seconds and remove from water and cool.
  • In a food blender, add olive oil, basil leaves, garlic, Scotch bonnet pepper, and salt, and blend thoroughly.

To assemble Ackee & Smoked Marlin boats

Take yellow yam boats, fill them with ackee and smoked marlin mixture. Top with red pepper coulis. Drizzle with both basil scotch bonnet oil and balsamic reduction and serve. ENJOY!

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