2 pounds conch meat
2 cups buttermilk
1 tablespoon Cajun spice
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil, divided
3 tablespoons minced olives
1 tablespoon minced garlic
2 tablespoons seeded and diced tomato
1 tablespoon whole capers
1 teaspoon minced thyme leaves
2 tablespoons white wine
1/2 cup chicken stock
2 teaspoons freshly chopped basil leaves
1 lemon, juiced
2 teaspoons chopped parsley leaves
4 tablespoons butter, cut into cubes, room temperature
Warmed bread, for serving
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