Alligator Grillades
Ready In: 2 hrs
Serves: 4
Ingredients
- 2 medium tomatoes
- vegetable oil
- 1 1⁄2 lbs alligator tail steaks, sliced thin
- 1 cup all-purpose flour
- 6 tablespoons creole seasoning (we use Recipe #)
- 1⁄4 cup vegetable oil (or more)
- 1 cup white wine
- 1 tablespoon garlic, chopped
- 1 cup bell pepper, julienned
- 1 cup red onion, julienned
- 1 cup chicken stock
- 1 cup green onion, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter, chilled and chopped
- kosher salt and fresh cracked black pepper
Directions
- Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
- Make a small slit in the skin of each and arrange cut side down in a baking pan.
- Roast at 400 degrees until the skins blister.
- Cool, remove the skins, squeeze out the seeds and chop.
- Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
- Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
- Coat the alligator meat with the seasoned flour, shaking off the excess.
- Heat ¼ Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
- Saute until light brown on both sides.
- Add the wine, stirring to deglaze the pan.
- Add the garlic, bell peppers, onion, and roasted tomatoes.
- Cook for 5-7 minutes.
- Stir in the chicken stock and cook until the sauce begins to thicken.
- Add the green onions, thyme, and parsley.
- Season with kosher salt and fresh cracked pepper.
- Stir in the butter to richen the sauce.
- Serve over grits, noodles, or rice.
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