A Seafood Lover’s Dream 

by McNab Editorial Team
conch and lobster

One of the most popular attractions of visiting Belize is having the opportunity to indulge in a variety of seafood options. It is no surprise that the Jewel is highly known for its many authentic seafood cuisines as the country is close to 200 miles of shoreline on the mainland and its offshore islands. Whether it be fish, conch (when in season), lobster (when in season), shrimp, or crab, there is no doubt that your meal will be fresh! 

Seafood is a diet staple in Belize. There’s just something about the taste of eating the freshest catch of the day – the undeniable flavor of the sea, that indescribable taste of heaven in every spoonful, the succulence and flavor of the meat – that just can’t be beaten! 

sea

Though many travel to Belize for seafood, there are times of the year that must be respected when some of these marine animals cannot be eaten, specifically conch and lobster. This year’s conch season is from October 1st, 2019 to June 30th, 2020. The lobster season for this year is from June 15th, 2019 to February 14th, 2020. Conch and lobster are delicious and abundant while they are in season, so be sure to get your fix before the season closes! 

conch and lobster

Seafood is the perfection addition to every table. Happy guests, full bellies.  

Don’t leave seafood dinners only for the restaurants. From the simple to the stylish, we have mouthwatering recipes to do your seafood justice. 

Conch fritters 

Elvi’s Kitchen, Ambergris Caye 

Conch is a delicacy of the sea. There are so many ways to enjoy it. Today we share with you Elvi’s Kitchen Conch Fritters recipe. 

Conch fritters are made from fresh conch, pasted with a custom made batter and fried to golden perfection. It is typically eaten as an appetizer with a dipping sauce or can also be enjoyed alone.  

seafood

INGREDIENTS 

  • 1 pound conch, trimmed 
  • ¼ cup onion 
  • 1/3 cup tomato, deseeded 
  • ½ celery stalk 
  • 1 clove garlic 
  • ¼ cup green bell peppers, deseeded 
  • 1 tablespoon dijon mustard 
  • 1 tablespoon Cajun seasoning 
  • ½ teaspoon freshly ground black pepper 
  • ½ teaspoon paprika 
  • 1 ½ cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 2 eggs 
  • 1/3 cup water, as needed 
  • Vegetable oil, for frying 

DIRECTIONS 

Blend conch, vegetables, and seasonings in food processor. Combine flour and baking powder, add eggs and water then fold conch mixture into flour batter. Add additional water if mixture is too dry. Drop mixture, one tablespoon at a time, into hot oil and fry until golden brown on both sides.  

Makes 10 to 12 fritters. 

May be served with a honey mustard sauce.  

Honey Mustard Sauce 

  • 1 cup mustard 
  • ¾ cup mayonnaise 
  • ½ cup honey 
  • ½ teaspoon freshly ground black pepper 
  • Horseradish, to taste 

Combine all ingredients and mix until smooth. 

Lobster Recipe 

Bring the seaside to your kitchen with Chef Rob Pronk’s lobster cuisine – Lobster Robert. The most luxurious shellfish of them all, lobster’s delicate flavor is wonderful in a variety of dishes. From grilled with a little butter and garlic to cooked in flavorsome spices, Chef Rob’s impressive lobster dish is well worth the effort it takes to prepare and is perfect for serving at dinner.  

Lobster Robert 

Chef Rob Pronk, Hopkins 

seafoodseafood recipe

INGREDIENTS FOR STOCK 

  • Lobster shells, reserved from below 
  • 1 cup carrots, diced 
  • 1 cup onion, diced 
  • 1 cup celery, diced 
  • 6 cups tomatoes, deseeded, diced 
  • 4 cloves garlic, minced 
  • 1 teaspoon thyme 
  • 3 bay leaves 
  • 4 cups water 
  • 2 ½ cups dry white wine 
  • ½ teaspoon cornstarch, if needed 
  • Salt and freshly ground black pepper, to taste  

DIRECTIONS 

Shell lobster tails and place shells, vegetables and herbs in a saucepan with water and white wine, bring to a boil. Simmer for about 30 minutes. Remove lobster shells and strain liquid. Reduce liquid to half and thicken with a bit of cornstarch if needed. Bring to a boil and season with salt and pepper. Set aside. 

Lobster 

  • 6 lobster tails,  6 to 8-ounces each, shelled and cut into chunks 
  • Salt and freshly ground black pepper, to taste 
  • 2 tablespoons olive oil 
  • 1 cup onion, diced 
  • 1 cup sweet pepper, deseeded, diced 
  • 1 cup tomato, deseeded, diced 
  • 1 cup zucchini, diced 
  • 1/3 cup dark rum 
  • ½ cup heavy cream

DIRECTIONS 

Season lobster chunks with salt and pepper. Sauté in olive oil for about 2 minutes. Add onions, sweet pepper, tomato, and zucchini and continue to sauté for 3 more minutes. Flame the seafood mixture with rum. Stir heavy cream into the stock. Add lobster to mixture and let simmer for 5 minutes. Fill the reserved shells with seafood mixture. Fill the reserved shells with the seafood mixture. Serve with coconut white rice, and baked plantains. 

Serves 6. 

Written by: Vivian Lizarraga 

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