Best 5 Bahamian Grilled Conch Recipes
Unveiling the Delights of Bahamian Grilled Conch: A Culinary Journey to the Heart of the Caribbean. Embark on a culinary adventure to discover the secrets of Bahamian grilled conch, a tantalizing seafood delicacy that captures the vibrant essence of the Caribbean. Immerse yourself in the rich cultural heritage of the Bahamas, where the sea's bounty is transformed into a symphony of flavors that will delight your senses. Prepare to unlock the secrets of this delectable dish, as we guide you through the intricacies of selecting the freshest conch, mastering the art of proper preparation, and exploring the diverse array of marinades and seasonings that elevate this humble ingredient into a culinary masterpiece.
Let's cook with our recipes!
CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE
Steps:
- Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
- Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.
BAHAMIAN STEAMED CONCH
Steps:
- Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CONCH FRITTERS: BAHAMIAN STYLE
A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT.
Provided by Manami
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in large pot or deep fryer to 365F (185 degrees C).
- In a bowl, mix the flour, egg and milk.
- Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
- Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
- Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
- BE CAREFUL!
- Remove the basket or with slotted spoon and drain on paper towels.
- Now, is the time to slightly season, again.
- In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
- Serve dipping sauce on the side with the fritters.
- Enjoy!
Nutrition Facts : Calories 102.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 39.4, Sodium 108, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 7.1
BAHAMIAN STEAMED CONCH RECIPE - (3.7/5)
Provided by Moxey2009
Number Of Ingredients 16
Steps:
- Place conch in boiling water. When water foams up, drain and add fresh. Boil and repeat until the water is clear. Add vinegar and simmer 20 minutes or until the conch is fork-tender. Drain and cut conch into bite size pieces. In a heavy pan, heat oil and butter. Sauté onion, green pepper, conch and ham. When the onion is soft, add tomatoes, hot pepper, ketchup, Worcestershire, water, thyme, salt and black pepper. Cover and steam 10-15 minutes. Stir in lime juice.
BAHAMIAN GRILLED CONCH
Number Of Ingredients 8
Steps:
- 1. Preheat the grill to high.2. Tenderize the conch steaks by pounding them with a meat mallet or rolling pin to a 1/4-inch thickness. Season on both sides with salt and pepper.3. When ready to cook, oil the grill grate. Arrange the steaks on the hot grate and quickly grill, turning with tongs, about 1 minute per side. (The idea here is to leave grill marks on the conch and impart a charcoaled flavor.) Transfer the steaks to a platter to cool.4. Cut four 12 3 8-inch sheets of heavy-duty aluminum foil. Place 1 large or 2 small conch steaks in the center of each piece.5. Combine the onion, garlic, and chile in a bowl, then place 3 to 4 tablespoons of this mixture on top of each steak. Drizzle each steak with 1/2 tablespoon lime juice and top with 1 tablespoon butter. Bring the sides of the foil up over the top and pleat to make an airtight package. Wrap the remaining conch steaks the same way.6. When ready to cook, arrange the foil packages on the hot grate and grill until the conch is cooked through and tender, about 5 minutes (a metal skewer inserted into the conch through the foil will be very hot when withdrawn).7. Open the foil packages and slide the conch steaks, with their topping, onto plates. (Or let everyone unwrap their own bundle. But warn them to avoid the escaping steam.) Serve the conch steaks with wedges of lime for squeezing.Serves 4
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose Fresh Conch: Select live conch with tightly closed shells and no foul odor. Fresh conch meat should be firm, opaque, and slightly chewy.
- Proper Cleaning: Clean conch thoroughly by removing the meat from the shell, discarding the dark membrane, and rinsing well. Use a sturdy knife to carefully remove the conch meat from the shell.
- Tenderize the Conch: Tenderizing the conch before cooking helps make it more palatable. You can use a mallet or meat tenderizer to pound the conch or marinate it in a mixture of citrus juices, salt, and pepper for at least 30 minutes.
- Seasoning and Marinating: Experiment with different seasonings and marinades to enhance the flavor of the conch. Popular options include garlic, thyme, oregano, paprika, and a squeeze of lime. Marinating the conch for a few hours or overnight allows the flavors to penetrate.
- Grilling Technique: Preheat your grill to medium-high heat before grilling the conch. Lightly oil the grill grates to prevent sticking. Grill the conch for a few minutes per side, or until it turns opaque and slightly charred.
- Don't Overcook: Conch cooks quickly, so be careful not to overcook it. Overcooked conch becomes tough and chewy. Cook the conch until it is just opaque throughout.
- Garnish and Serve: Garnish grilled conch with fresh herbs, such as cilantro or parsley, and a squeeze of lime. Serve with your favorite dipping sauce, such as tartar sauce or a spicy chili sauce.
Conclusion:
Bahamian grilled conch is a delightful and versatile dish that showcases the unique flavors of the Bahamas. With its tender texture, slightly chewy consistency, and a burst of ocean flavors, grilled conch is a must-try for seafood enthusiasts. Whether you enjoy it as an appetizer, main course, or in a salad, grilled conch offers a taste of the Caribbean that is sure to impress. Experiment with different seasonings, marinades, and grilling techniques to discover your perfect Bahamian grilled conch recipe.
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