Grilled Conch

Conch (pronounced ‘conk’) is a large type of edible marine snail popular throughout the Caribbean and especially in the Turks and Caicos Islands. Conch has a sweet and slightly smoky flavour and tastes similar to clams, although it is a lot more rubbery with a more defined texture. It is an endangered species that in the US has been banned for commercial harvesting. Turks and Caicos Islands export both wild and farmed conch meat and other suppliers include Jamaica, Hondoros and the Dominican Republic. Prawns, squid or octopus can be substituted if conch is unavailable where you are. Here the seafood is wrapped in a foil parcel and cooked on the BBQ. If you'd rather cook in the oven, then directions are given below in the instructions. Ingredient notes: - If using conch meat, ensure you prepare this correctly by removing the operculum- a clear protective coating on the meat - If using prawns, ensure you buy raw - As with all seafood, ensure safety by checking it is cooked through before eating Delicious served with fresh vegetables that are seasonal and local, or a salad. Can be served with bread, potatoes or rice, as well as BBQ meat for a 'surf and turf' dinner! Recipe tested and photographed by Miriam

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the butter, olive oil, garlic, pepper, hot sauce and lime juice. Add the salt, and pepper to taste. Add in the seafood and marinade for 2-4 hours in the fridge

Step 2

Using a strong aluminium kitchen foil, cut up pieces ready to make 4 foil packets. Divide the seafood up evenly across the 4 packets and seal well. You want to make sure the seafood is not tightly wrapped in the foil packets but that there is some room for hot air to circulate

Step 3

Place the aluminium packets onto a hot BBQ for 5 minutes before turning and cooking for an additional 5 minutes. Open one carefully and check seafood is cooked through before serving. If using an oven, put the foil packets onto a baking tray and into a preheated oven (gas mark 7 / 220°C / 425°F) for 15 minutes or until cooked through

Step 4

Serve with additional lime wedges to squeeze over and plenty of smiles!

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