WSVN — Today we’re taking a road trip to the Keys for a seafood treat. Conch is on the menu tonight as we grab a Bite with Belkys.

The Chef: Dario Olivera
The Restaurant: Oltremare Ristorante at the Amara Cay Resort in Islamorada
The Dish: Cracked Conch Française

2 fillets of cracked conch (imported, frozen)
2 whole eggs (beaten)
1 cup all-purpose flour
1/2 cup rice four
1/2 cup cornstarch
1 lemon, segmented and zest
4 oz. butter
2 tbs. capers
2 tbs. corn oil
Smoked paprika oil to taste

2 cups arugula
2 cups red onion, sliced very thin
olive oil, salt and pepper to taste
**Mix arugula, onion, olive oil, salt and pepper together and set aside.

Method of Preparation:
– Start by tenderizing the conch with a mallet. Season with kosher salt and pepper on both sides.

– Next, crack some eggs in a bowl, beat them, add salt and pepper, and set aside. Mix together all-purpose flour, rice flour and cornstarch. Dip the conch in the flour mix.

– Add corn oil to a pan and get it hot. Dip the conch in the egg mix, then sear it in the pan for about a minute and half on each side.

– In another pan, make the sauce. Add butter and let it brown so that it gets sweet. Add capers, salt, pepper and lemon segments. Sauté another minute and it’s ready!!

To Plate:
Plate the conch and pour on the caper brown butter sauce. Top it with a fresh arugula and red onion salad. Garnish with smoked paprika oil.

Serving suggestion: Blood Lime Cocktail

Serves: 2

Oltremare Italian Ristorante
Amara Cay Resort
80001 Overseas Highway
Islamorada, FL 33036
(877) 783-2124

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