For the full story on Conch Fajitas, go to this link. The snorkel boat captain suggested that I grill the conch steaks by pounding them very thin, wrapping them in foil with peppers and onions and cooking them quickly. That sounded like a fajita to me, so I improvised a marinade from what was in the fridge and the spices I’d packed.
I wish I’d been able to photograph this, but I’d lost my light by the time I got around to cooking it. Next year.
For the Marinade
1 bottle Mexican beer I love to cook with Negro Modelo, but Corona will do.
Juice of 2 ½ large limes
2 tablespoons cooking oil
1 tablespoon Pickapeppa hot sauce, or to taste This is a Jamaican hot sauce that’s widely available throughout the Caribbean. It is seriously yummy.
1 teaspoon ground cumin
½ teaspoon ground coriander seed
1 tablespoon chili powder or 2 teaspoons Aleppo pepper
2 allspice berries, ground
1 ½ teaspoons kosher salt
For the vegetables
½ large yellow or red onion, sliced ¼” thick
1 each green and red bell pepper, sliced ¼” thick
For the conch
3 lbs conch (about 3 conch steaks), pounded thin (1/4” thicknesss) and then sliced thinly across on the bias (like you’d slice a flank steak, diagonally from top to bottom)
1. Prepare the marinade.
2. Add everything to marinade, pushing it all into the marinade to soak. Refrigerate and marinate at least 30 minutes.
3. Separate the veggies and conch onto two sheets of aluminum foil. Wrap each one up in a single layer into a flat foil packet.
4. Place the veggies on a hot grill until they’re somewhat soft (just tear the foil to check), about 7 minutes.
5. Add the conch packet. Cook 4-5 minutes. Check for doneness by poking into the packet and take care not to overcook.
6. Serve in warm tortillas.