Blackened Florida Alligator
Today Chef Justin and Chad are getting out of the basket tropical style. They're cooking up Florida Alligator with a rum, vanilla, coconut sauce.
Yield 4 Servings
Yield 4 Servings
- 1 cup dark rum
- 1 pound Florida alligator tail, sliced thin
- 1 tablespoon blackened spice mix
- 1 teaspoon natural vanilla
- 1 cup coconut milk
- 1 cup heavy cream
- 2 large Florida mangos, peeled and sliced thin
- 1 lime, juiced
- 1/2 cup Florida sweet peppers, sliced thin
- 2 tablespoons fresh cilantro, chopped fine
- Sea salt and fresh ground pepper to taste
- Preheat a medium sized sauté pan over medium heat.
- Carefully add the rum to the hot pan. (Be extremely careful when adding rum to the hot pan; always have fire safety measures in place.)
- Cook the rum until it has reduced by half.
- Add the vanilla, coconut milk, and heavy cream. Stir ingredients to combine.
- Cook the rum mixture on a low simmer until it thickens and coats the back of a spoon. Taste rum sauce and season lightly with salt.
- In a medium sized mixing bowl, combine the thin sliced mango, sweet pepper, cilantro and lime juice. Stir ingredients to combine and season with salt and pepper to taste.
- Preheat another medium sized sauté pan over medium high heat.
- Lightly season both sides of the sliced alligator tail with the blackened seasoning.
- Carefully lay a small amount of the seasoned alligator tail slices in the hot pan without oil. Make sure not to overcrowd the pan with too much alligator.
- Cook the alligator for about 30 to 45 seconds on each side (depending on how thin they are sliced) until the meat is completely cooked. Make sure not to overcook the alligator tail.
- Remove the cooked alligator tail from the pan and repeat the process until all of the alligator tail is cooked.
- To plate the dish, start with a pool of rum sauce in the center of each plate. Add an even amount of the mango relish to each plate. Place the cooked alligator in a decorative manor around the plate. Serve warm.