How To Make Fiesta Conch With Lemon
You can serve this hearty and delicious fiesta conch made with simple ingredients over pasta or white rice for a complete and filling weeknight dinner.
Serves:
Ingredients
- 8fresh conch,shells removed
- ½lemon,juiced
- 2tbspolive oil
- 2garlic cloves,minced
- 1medium onion,diced
- 1green bell pepper,chopped
- 1red bell pepper,chopped
- ¾cupcelery,diced
- 1½cupsmushrooms,chopped
- 28ozstewed tomatoes,1 can
- 1tbspworcestershire sauce
- ⅓cupketchup
- ¼tspwhite sugar
- 1tspred pepper flakes,or to taste
- salt and pepper,to taste
Instructions
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Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice and set aside.
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Heat the oil in a skillet over medium heat and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar.
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Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
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Mix the conch meat into the skillet and continue to cook for 10 minutes. Do not overcook or the conch will become tough.
Nutrition
- Calories: 105.70kcal
- Fat: 5.09g
- Saturated Fat: 0.72g
- Monounsaturated Fat: 3.35g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 15.07g
- Fiber: 4.37g
- Sugar: 9.45g
- Protein: 2.58g
- Sodium: 575.59mg
- Calcium: 68.42mg
- Potassium: 526.85mg
- Iron: 1.41mg
- Vitamin A: 69.42µg
- Vitamin C: 63.52mg
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