After a day on the skiff chasing bonefish under the Bahamian sun, we wrapped up part of our photoshoot—salt-crusted, slightly burned, and grinning ear to ear. The golden light bouncing off the water made for killer shots, capturing the essence of the islands. With cameras packed away, we did what any sun-soaked crew would do. Head straight to the local conch salad stall.
Inspired by that delicious conch salad, this recipe brings a taste of the Bahamas to your kitchen. Since conch isn't readily available stateside, we've substituted fresh fish, diced and combined with tomatoes, onions, bell peppers, and a vibrant citrus dressing with a hint of heat. It's a simple, bright, and refreshing dish that takes us back to the islands.
* 1 Pound Fresh Fish (Grouper, cod, mahi-mahi, snapper, or bay scallops)
* 1/2 Onion, Diced
* 1 Tomato or 10-12 Cherry Tomatoes, Diced
* 1/2 Cup Diced Pineapple or Mango
* 4-5 Grapes, Finely Diced
* 1/4 Cup Orange Juice
* 1/2 Cup Lime Juice
* 1 Jalapeño, Seeds Removed and Finely Diced (Use less for milder heat)
Instructions:
1. **Dice Seafood:** Cut the fish into 1/2-inch cubes using a sharp chef's knife. Place the cubed seafood into a large mixing bowl and set aside.
2. **Make the Marinade:** In a small bowl, whisk together the lime juice and orange juice.
3. **Marinate Fish:** Pour the citrus mixture over the seafood and stir gently to coat evenly. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, stirring gently halfway through.
4. **Add Fresh Ingredients:** Add the tomatoes, jalapeño, onion, pineapple, and grapes to the fish mixture. Season to taste with salt and gently toss to combine.
5. **Chill to Finish:** Cover and refrigerate for an additional 10-20 minutes, or until the fish is "cooked" to your liking. Taste and adjust seasoning as needed.
6. **Serve Immediately:** Serve with tortilla chips, plantain chips, or enjoy on its own!
Enjoy!
