Prep 10 mins
Cook 6 mins
Crocodile tastes similar to chicken but with a mild fish flavor. The tail is definitely the best part. This is how Chef Anthony Hendre prepares it in Port Douglas in Far North Queensland, Australia. This recipe will work with gator as well.
- 2 carrots, peeled and julienne
- 2 leeks, including tender green tops, cut into julienne
- 1 piece gingerroot, 2 . 5 cm long, peeled and cut into fine julienne (1 inch)
- 2 stalks lemongrass, tender part only, chopped
- 6 crocodile tail steaks or 6 alligator tail steaks
- 6 lime slices
- 120 ml oyster sauce (1/2 cup)
- 1 tablespoon sesame oil
- 6 fresh coriander sprigs (cilantro)
- 1 tablespoon of fresh mint, finely chopped
- Prepare a fire in a barbecue and let the coals burn down until they are white.
- Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done.
- Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve.