Charred Squid And Conch Buljol With "Soused" Green

Name: Charred Squid And Conch Buljol With "Soused" Green Figs And Tomato Chokha Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small green bananas, peeled and cut into small chunks; 2 ounces frozen or fresh, cleaned conch, finely diced (about 1/2 cup) (see Tips, below); 2 tablespoons diced red onion; 1/2 celery stalk, diced; 1/4 cup diced red bell pepper; 1/4 cup diced yellow bell pepper; 1/4 cup diced green bell pepper; 1 pimiento pepper, seeded and diced; 1/4 Scotch bonnet chile, seeded and minced (wear rubber gloves); 1/2 scallion (green and white parts), finely chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 tablespoons extra virgin olive oil; 12 each squid tubes and tentacles; 1/4 cup olive oil; 2 dried red cayenne chiles, minced; 1/2 clove garlic, mashed to paste with mortar and pestle; 1/2 small red onion, diced (about 6 tablespoons); 3 scallions (white and green parts), chopped; 2 cloves garlic, mashed to paste with mortar and pestle; 1/4 cup extra virgin olive oil; 1/4 cup fresh lime juice; 1/4 teaspoon salt; Pinch freshly ground black pepper; 2 1/2 medium beefsteak tomatoes; 1 clove garlic, minced; 1/4 Scotch bonnet chile, seeded and minced (wear rubber gloves); 1/2 teaspoon chopped fresh; (See Tips, below); 1 1/2 teaspoons diced onion

Servings: persons

2 small green bananas, peeled and cut into small chunks
2 ounces frozen or fresh, cleaned conch, finely diced (about 1/2 cup) (see Tips, below)
2 tablespoons diced red onion
1/2 celery stalk, diced
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1 pimiento pepper, seeded and diced
1/4 Scotch bonnet chile, seeded and minced (wear rubber gloves)
1/2 scallion (green and white parts), finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
12 each squid tubes and tentacles
1/4 cup olive oil
2 dried red cayenne chiles, minced
1/2 clove garlic, mashed to paste with mortar and pestle
1/2 small red onion, diced (about 6 tablespoons)
3 scallions (white and green parts), chopped
2 cloves garlic, mashed to paste with mortar and pestle
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/4 teaspoon salt
Pinch freshly ground black pepper
2 1/2 medium beefsteak tomatoes
1 clove garlic, minced
1/4 Scotch bonnet chile, seeded and minced (wear rubber gloves)
1/2 teaspoon chopped fresh
(See Tips, below)
1 1/2 teaspoons diced onion
1 1/2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
2
Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
3
Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
4
Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
5
Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
6
In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in
7
onion, olive oil, salt, and pepper. Refrigerate until ready to use.
8
Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
9
Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 2 small green bananas, peeled and cut into small chunks, 2 ounces frozen or fresh, cleaned conch, finely diced (about 1/2 cup) (see Tips, below), 2 tablespoons diced red onion, 1/2 celery stalk, diced, and more.

Yes, Charred Squid And Conch Buljol With "Soused" Green Figs And Tomato Chokha Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Squid And Conch Buljol With "Soused" Green Figs And Tomato Chokha Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions