Cracked Conch Francaise

Staff Writer
Recipe by: Dario Olivera, Executive Chef at Oltremare Ristorante at Amara Cay Resort
conch

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“Our preparation puts an Italian twist on the firm yet tender flesh with the classic Francaise preparation,” says Chef Olivera.

This recipe is courtesy of Dario Olivera, Executive Chef at Oltremare Ristorante at Amara Cay Resort

1
Servings
Deliver Ingredients

Ingredients

  • 1 fillet of cracked conch
  • 1 whole egg (beaten)
  • 1 Cup all-purpose flour
  • 1 lemon zest and segmented
  • 4 Ounces butter
  • 1 Tablespoon capers
  • 1 Cup arugula
  • 1 Cup thin sliced red onion
  • Olive oil
  • Salt and pepper to taste

Directions

Pound crack conch additionally. Season with salt and pepper. Pat with flour

Pass through beaten egg. Cook in sauté pan at medium heat with a touch of oil until golden brown on both sides. In a small mixing bowl mix arugula, red onion and some lemon zest from lemon with some olive oil and salt. Melt butter in saucepan with capers once butter starts browning place lemon segments and remove from heat

Place conch on plate followed by sauce andgarnished with arugula salad. 

Conch Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Conch Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.