Virgin Islands Conch in Butter Sauce
A refined take on a Virgin Islands classic. Tender conch is sautéed with aromatics, deglazed with white wine, lightly thickened, and finished with butter and a touch of coconut milk for a rich, silky Floribbean sauce.
Servings: 3
Ingredients
- 1 lb tenderized conch thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter plus 1 tbsp to finish
- 4 cloves garlic minced
- 1 small onion sliced
- ½ cup bell peppers sliced (optional)
- 2 sprigs fresh thyme
- ¼ cup dry white wine
- 1 tbsp all-purpose flour light dusting
- ¾ cup seafood lobster, or chicken stock
- 2 –3 tbsp coconut milk
- 1 tbsp lime juice
- Salt & black pepper to taste
- Scotch bonnet optional
Instructions
- Heat olive oil and 2 tbsp butter in a skillet over medium heat.
- Add onion and bell peppers; sauté until softened.
- Stir in garlic and thyme; cook until fragrant.
- Add conch and cook for 1–2 minutes, stirring quickly.
- Deglaze with white wine; allow to reduce slightly.
- Lightly dust in flour and stir to coat evenly.
- Pour in stock and simmer gently until slightly thickened.
- Stir in remaining butter and a touch of coconut milk.
- Finish with lime juice, salt, and pepper.
- Serve immediately.