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Go tropical with a Jamaican grouper recipe

leftPhil LempertPhilLempertTODAY Food Editor;phil.lempert@nbc.comIn this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: A
/ Source: TODAY


Phil Lempert


TODAY Food Editor;

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Ackee & Crab Crusted Grouper from The Ritz-Carlton Golf & Spa Resort in Rose Hall, Jamaica

With the cold chill still gripping the nation, many are wishing for clear sunny skies. And this week, we give you another tropical destination to warm yourself on: Jamaica where we steal Chef Lee Goble's Ackee & Crab Crusted Grouper recipe. Ackee, the national fruit of Jamaica, is a bright red fruit with yellow flesh. Only the fleshy parts around the seeds are edible and usually prepared with salted cod and onions. Some remark that the flavor and texture of the fruit is somewhat like scrambled eggs. An unripe ackee or overripe one is extremely poisonous. But here, ackee can be found canned in West Indian grocery stores. Peppers are essential in this dish so when buying them Chef Goble cautions that you ensure the skin is not wrinkled, and that the peppers are large with well-formed sides for the sweetest peppers. Don't know what country peppers are? They're a type of chili pepper, hot in taste. They're different from the large peppers used in day to day cooking ... but optional in this recipe. Don't be intimidated! This unique dish is well worth the effort.


Alan Smith

1PfalsefalseAbout the chef:

Half a year ago, Lee Goble was appointed Executive Chef of The Ritz-Carlton Golf & Spa Resort, Rose Hall, Jamaica. Goble joins The Ritz-Carlton Golf & Spa Resort after running a 550 room resort at the Grand Hotel Hurghada in Egypt where he supervised six restaurant outlets that feature Egyptian, International, Italian, seafood and beach grill cuisine in addition to banquet services.

Born and educated in London, he held a number of positions in Europe and Canada with organizations as diversified as The Ritz London, Inn on the Lake Hotel and the Rocksdale Restaurant, owned by Classical Cuisine. Goble has extensive Caribbean experience and has been instrumental in several competitions and culinary projects including a member of the judging panel for the Egyptian Chefs Association - Salon Culinaire, multi-wining team for Jamaica Cultural Development Commission Culinary Competition and gold medal member of the Caribbean Culinary team in Texas.

Goble oversees all culinary activities at the property’s restaurants, lounges, banquet kitchens, as well as all aspects of the hotel’s epicurean pursuits - Jasmine for Jamaican ingredients that are prepared with Asian techniques; Horizon for breakfast and dinner served indoors and out, Mangos for casual poolside dining, The White Witch Restaurant with panoramic views of the Caribbean Sea and the beachside Reggae Jerk Center for jerk cuisine. Jamaican coffees, rums and cocktails are served in Cohoba Lounge. “To be here in Jamaica, as part of the island’s only AAA five diamond resort is a wonderful opportunity to introduce new service standards and techniques that can influence the Island’s exotic cuisine with international flavors that our sophisticated traveler guest can enjoy,” commented Chef Goble.

Ackee & Crab Crusted Grouper is served at The Ritz-Carlton Golf & Spa Resort at Rose Hall in Jamaica for $38.

Ackee & Crab Crusted Grouper

Lee Goble of The Ritz-Carlton Golf & Spa Resort, Rose Hall, Jamaica

The Ritz-Carlton Golf & Spa Resort

1 Ritz-Carlton Drive, Rose Hall

St. James, Jamaica, West Indies


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