Supplied by Barbara Currie Dailey
She learned how to cook turtle steak from Mrs. Rita Scott in Cayman Brac, 25 years ago, by pestering her and watching her in the kitchen of the old Buccaneer's Inn. There, she and fellow cook, Mrs. Eloise Scott, created wonderful Caymanian dishes that fed hoards of voracious divers. But it was turtle steak that was the Buccaneer's Inn's signature dish, served on Sundays back then, if turtle was available, it was brought in on Saturdays. Many guests ate and relished this delicious seafood (which most thought was fine veal) before they discovered what it was. But after tasting turtle, they couldn't resist. Except for prime cuts of "fillet," which are not easy to come by, turtle steak must be well tenderized before cooking-like beef round steak. Use the toothed side of a meat mallet and pound both sides, breaking all sinews, until each piece is only about an inch thick.
Servings: 4 to 6