Buccaneer'S Turtle Steak, Cayman Brac Style

• 2 lbs turtle meat, steak is best cut into 4 to 6 pieces
• 3 tablespoons fresh lime juice
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper
• 3 tablespoons coconut or 3 tablespoons vegetable oil
• 2 medium yellow onions, sliced
• 1 sweet green pepper, seeded, cored & sliced
• 1 spicy red pepper, diced
• 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
• 1 teaspoon dried thyme or 1 large sprigs fresh thyme
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 teaspoons Season-All salt or 2 teaspoons seasoning salt
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Pickapeppa Sauce
• 2 tablespoons tortuga golden rum

1. 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.

turtle meat, lime juice, garlic, ground black pepper, coconut, yellow onions, sweet green pepper, red pepper, garlic, thyme, tomatoes, seasonall, worcestershire sauce, pickapeppa sauce, tortuga golden rum

Taken from www.food.com/recipe/buccaneers-turtle-steak-cayman-brac-style-341596 (may not work)