• 1 pound conch tenders, diced
  • ½ cup red pepper, diced
  • ½ cup celery, diced
  • ½ cup yellow pepper, diced
  • ½ cup chopped green onion
  • ¼ cup chopped parsley
  • M.V. Sea Salt
  • Pepper
  • ¼ cup fresh thyme leaves
  • 1 tablespoon fish sauce
  • ½ cup mayonnaise (optional)
  • 4 cups panko breadcrumbs
  • 1 cup coconut oil for shallow frying

1. Combine all the vegetables, season with salt and pepper, add 2 tablespoons of coconut oil. Mix and roast at 350 degrees for five minutes or until translucent, and set aside.

2. Place ½ cup of conch in the food processor and pulse for 30 seconds. Remove to mixing bowl, add the roasted vegetables, remaining conch, fish sauce, and parsley, mixing thoroughly to incorporate.

3. Mix panko with thyme leaves and spread evenly on sheet pan. Place ring molds on a thin layer of panko on sheet pan. Using an ice cream scoop, scale a dollop of conch mixture to size in molds or by hand, crust top and bottom with panko. Compress using your palm until the breadcrumbs become moist.

4. Bring frying pan to searing temperature, add oil, and sauté to a golden hue. Turn to the next side and sauté for 1 minute. Place on a sheet pan and finish in a 350-degree oven for 3 minutes. Remove and serve.

Root Ginger Scallion Pesto

  • ¼ pound root ginger, peeled and chopped
  • 3 bunches green onion, chopped
  • 1 bunch parsley, chopped
  • 5 garlic cloves
  • 1 teaspoon scotch bonnet powder
  • 2 tablespoons coconut sugar
  • 1 tablespoon xanthan gum
  • 2 tablespoons water
  • 1 cup organic teriyaki sauce
  • ¼ cup coconut oil

1. Bring large sautéing pan to searing temperature. Add coconut oil, ginger, garlic, green onions, and parsley and sauté. Combine xanthan gum and water, mix to dissolve and set aside. Stir sugar, teriyaki, and scotch bonnet powder into sautéed mixture. Stir in dissolved xanthan gum, mix and cook for 3 minutes or until mixture coats the back of a spoon or begins to thicken. Remove and chill. Using a food processor, blend mixture to a smooth consistency and refrigerate. Serve hot or cold with conch cakes.

This recipe was originally published with the article Bringing Home the Conch.