Recipe Categories
Meat
Seafood 
Turtles

Cullen's Turtle Steak

2 pounds turtle steak, cut into 4 to 6 pieces
3 tablespoons fresh lime juice
2 teaspoons garlic powder
1 tablespoon ground black pepper
3 tablespoons coconut or vegetable oil
1 large or 2 medium yellow onions, sliced
1 large sweet green pepper, seeded, cored & sliced
1 seasoning pepper, diced
1 teaspoon garlic powder or 2 cloves fresh garlic, minced
1 teaspoon dried thyme or 1 large sprig fresh thyme
2 14.5 ounce cans stewed tomatoes
2 teaspoons SeasonAll or seasoning salt
2 tablespoons Worcestershire sauce
3 tablespoons Pickapeppa Sauce
2 tablespoons Tortuga Gold Rum
Preparation:
Tenderize the turtle steak, pounding both sides well with a meat mallet, until pieces are only about an inch thick. Sprinkle with lime juice, 2 teaspoons garlic powder and black pepper and refrigerate for an hour. Heat oil over medium high heat in a large heavy skillet or Dutch oven until hot and brown the turtle steak on each side. Add onions and sweet peppers and cook until vegetables start to soften, stirring frequently so they don't scorch. Add remaining ingredients and stir well, reduce heat to low and simmering and cover. Cook for an hour or until turtle is fork tender and sauce is reduced and thickened. Serve with hot white rice or rice n' peas.