Conch (pronounced konk) is the whitest, sweetest, most delicately flavored of all shellfish. Although it’s not well known in North America, it’s virtually the national dish of the Bahamas. Stroll along the Potter’s Cay market beneath the bridge to Paradise Island or along the Arawak Cay recreation area (a popular local hangout) and you’ll find dozens of stalls specializing in the preparation of this giant sea snail. After you’ve had fiery conch salad (the most popular way to eat conch) and “cracked” (fried) conch, you’ll be ready for the most delicious preparation of all: grilled conch.
The basic procedure is to grill the conch wrapped in aluminum foil with onions, garlic, chiles, and butter. To enhance the smoke flavor, Nassau chef Basil Dean chars the conch directly over the coals before wrapping it. Any white fish fillets can be prepared in this fashion (omitting the tenderizing), with delectable results.
Heavy-duty aluminum foil
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