Conchs are a mollusk and they can grow to quite a large size in warm tropical waters. Heavily subject to overfishing, the species is now more carefully managed and is even being raised on farms in places such as the Turks and Caicos Islands. Conch meat is rich in protein and has a delicate taste somewhat resembling a cross between fish and chicken.
Habanero pepper sauce/Scotch Bonnet
1 tablespoon minced garlic
3-4 tablespoons of melted butter
1 teaspoon of black pepper
salt to taste
Here is how to grill conch steaks on the barbecue:
1. Start with about two pounds of conch meat. Use a tenderizing mallet and pound the conch steaks until tender.
2. Next heat up your BBQ grill and using a marinade brush, brush some butter or olive oil on the grill and also on the conch meat.
3. When the grill is hot, place the conch steaks on the grill just long enough to leave grill marks on the meat.
4. Remove the conch steaks from the grill and let them cool.
5. In a large bowl, add a dash of habanero pepper sauce (called Scotch Bonnet), the juice of a couple of limes, a tablespoon of minced garlic, three to four tablespoons of melted butter, a teaspoon of black pepper and salt to taste. Stir the ingredients well and set the bowl to the side
6. Next, make some large foil pouches and place the lightly grilled conch steaks in them.
7. Cover with the marinade mixture you made in the step above.
8. Next, cook the conch steaks on the BBQ until done. (You don’t need to cook them long, only a few minutes. You can let the conch remain in the foil pouches after cooking to absorb the flavor of the marinade.
9. Serve with lime wedges and enjoy!