Experience the vibrant flavors of the Caribbean with this Bahamian 'Grilled' Conch recipe, thoughtfully prepared without a grill. This dish features tenderized conch enhanced by a symphony of fresh vegetables and citrus, evoking the essence of the islands in every bite.
Ingredients
🐚 1 piece of conch tenderized, likely frozen or pre-tenderized
🍌 1 yellow plantain slightly ripe
🍊 1/2 fresh orange squeezed
🍋 1 whole lime squeezed
🧅 1 white onion sliced thinly
🍅 1-2 plum tomatoes sliced
🧄 1-2 cloves garlic minced
🌿 2-3 sprigs fresh thyme leaves stripped
🌶️ 1 Scotch bonnet pepper/ goat pepper whole, optional
🧈 Approximately 1/2 tablespoon Breakstone's butter
🧂 Morton Natural Sea Salt to taste
Instructions
1- Tenderize the Conch:
- Place the conch in a Hefty zip-top storage bag.
- Use the textured side of a metal meat tenderizer to pound the conch on both sides until flattened and tender.
2- Prepare Vegetables:
- Thinly slice the white onion and plum tomatoes.
- Peel the plantain by cutting down one side with a knife and peel the skin off in one piece. Slice into thick rounds.
- Mince the garlic and strip leaves from the fresh thyme sprigs.
3- Assemble the Dish:
- Place thyme leaves at the bottom of a small disposable aluminum foil container.
- Layer sliced tomatoes, onions, and plantains over the thyme.
4- Add Citrus Juices:
- Squeeze juice from half an orange over the layers.
- Place tenderized conch on top and squeeze lime juice over the entire dish.
5- Season:
- Sprinkle Morton Natural Sea Salt to taste. Optionally add Scotch bonnet pepper for heat.
6- Combine and Add Butter:
- Gently toss the ingredients to ensure even distribution. Place a pats of Breakstone's butter on top.
7- Prepare for Cooking:
- Cover the container with its lid loosely to allow steam to escape.
8- Cook:
- Place the container in a larger baking pan with a small amount of water, creating a water bath.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or cook on a stovetop over medium to low heat for 25-30 minutes.
Prep Time: 10-15 minutes
Cook Time: 25-35 minutes
Total Time: 40-50 minutes
Servings: Delight in your Bahamian 'Grilled' Conch with sides like white rice, dinner rolls, or enjoy it as a standalone meal.
Equipment: Hefty Stronger Seal Storage bag, Metal meat tenderizer, Cutting board (wood/bamboo), Small chef's knife or paring knife, Small disposable aluminum foil container with lid, Larger baking pan
Cooking Tips
- Ensure the conch is well tenderized inside the zip-top bag to contain any mess.
- Select slightly ripe plantains for a natural sweetness and to avoid them getting mushy during cooking.
- Slice plantains thicker than usual to maintain texture.
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