Doug’s Blackened Conch

I’m winging it here, as Doug Gibson, of course, had no written recipe. I watched carefully but am guesstimating the ingredient amounts. But what the hell, he was cooking on the beach! The conch does not burn, it just turns quite dark because of the seasoning.

Ingredients

• 1/4 cup vegetable oil

• 1 teaspoon minced fresh rosemary

• 1 onion, minced

• ½ green bell pepper, finely diced

• 2 tablespoons commercial blackening seasoning

• 1 goat pepper (habanero) seeds and stems removed, minced

• ½ teaspoon sea salt

• 1/4 teaspoon black pepper

• 2 conchs, pounded flat and cut in half

• Lime quarters for garnish

Instructions

In a large skillet, heat the vegetable oil until hot and add the rosemary, onion, and bell pepper and saute for 3 minutes, stirring constantly. Add the blackening seasoning, goat pepper, sea salt, and black pepper and saute for 2 more minutes. Add the conch pieces, 2 at a time, and cook over high heat until they turn dark, about 2 or 3 minutes per side. Remove and serve garnished with lime quarters.