Gator G Recipe

Prepare

Pat the 1/4 lb alligator tail dry with paper towels. Trim any thin membranes so the piece is an even thickness approximately 3/4–1 inch thick. Brush both sides with 1 tablespoon lemon juice and then lightly coat with 1 teaspoon vegetable oil; this helps the spice adhere and promotes browning.

Rest

Let the seasoned, oiled alligator sit at room temperature for 10 minutes while you preheat the pan and finish the spice blend.

In a small bowl, combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp freshly ground black pepper, and 1/2 tsp salt. Mix thoroughly. Pat the spice mix evenly over both sides of the alligator piece, pressing gently so it forms a thin crust. Shake off any excess.

Preheat Pan

Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until smoking lightly, about 3–5 minutes. The pan should be very hot for proper blackening.

Blacken

Add a small drizzle of oil to the pan (or wipe with an oiled paper towel). Place the spiced alligator in the hot pan. Cook without moving for 2–3 minutes until a dark crust forms. Flip and cook the other side 2–3 minutes more. Total cook time will be about 4–6 minutes depending on thickness; alligator should be opaque and register 145°F (63°C) in the center. Avoid overcooking—tail meat is lean and becomes tough if overdone.

Finish

During the last 30 seconds, add 1 teaspoon butter to the pan and spoon the melted butter over the alligator to gloss and add richness. Remove to a cutting board and let rest 3 minutes.

Slice the alligator tail against the grain into medallions. Sprinkle with 1 tablespoon chopped fresh parsley and serve with lemon wedges. Optional: serve over rice, in a po' boy, or as a starter with remoulade.