To make seasoning mix, combine paprika, garlic
powder, salt, white pepper, oregano, black pepper, thyme and
cayenne pepper in jar with tight fitting lid. Shake well to
combine. Mixture may be stored for up to 3 months. When ready
to cook, cut gator tail meat into 1/2" cubes. Roll each
cube in 1 tablespoon of the mixture. Cook over high heat on
an outdoor barbecue grill or under the oven broiler for 4
to 6 minutes, or until gator tail meat is white and firm to
the touch.
The seasoning mixture will coat up to 24 (4 oz.) servings
of gator tail.
Serve warm with lemon wedges.
OR
TRY THIS FOR A VARIATION:
Grilled
Alligator Medallions
1
lb. alligator tail meat, cut into ¾” medallions
5oz. white wine
3 oz. olive oil
1 oz. tarragon
Mix
together white wine, olive oil, and tarragon. Let the medallions
stand in the marinade for at least 30 min. (or overnight)
Grill on a hot grill for 4-5 min. until the meat is firm to
the touch. Serves 4.
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