Recipe: Pan-Seared Gator Tail

We're cooking a sustainable Southern specialty as we make pan-seared Gator Tail. We'll show you how to get the best from this lean, low fat, low cholesterol, high protein ingredient and swap 'gamey' for 'tasty' as we make it with herb citrus butter, a charred corn succotash and sweet potato purée. It's a recipe in honor of a guest who made a pit stop at Dinner DeeAs on his way to the upcoming Daytona 500, airing this coming weekend on Fox-13: Nascar driver Justin Allgaier. This is a dish honoring his nickname, 'Little Gator'.

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Pan-Seared Alligator Tenderloins with Herb Citrus Butter, Charred Corn Succotash, & Sweet Potato Purée

Serves: 4

Alligator Tail Ingredients

• 1 lb alligator tail fillet, trimmed and cut into 4 portions
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cayenne pepper (adjust for heat preference)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Herb Citrus Butter Ingredients

• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• zest of 1 lemon
• zest of 1 orange
• 1 tbsp lemon juice
• ½ tsp sea salt

Charred Corn Succotash Ingredients

• 2 ears fresh corn, kernels removed (or 1 ½ cups frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1 cup diced zucchini
• ¼ cup red bell pepper, finely diced
• ¼ cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• salt and pepper, to taste

Sweet Potato Purée Ingredients

• 2 large sweet potatoes, peeled and diced
• ¼ cup heavy cream (or coconut milk for a dairy-free option)
• 2 tbsp unsalted butter (or vegan butter)
• ½ tsp ground cinnamon
• salt, to taste

Directions

1. In small bowl, combine softened butter, parsley, cilantro, lemon and orange zest, lemon juice, and sea salt. Mix until smooth.
2. Roll into log using parchment paper and refrigerate until firm.
3. Boil diced sweet potatoes in salted water until tender, 12–15 minutes.
4. Drain and transfer to food processor. Add heavy cream, butter, cinnamon, and pinch of salt. Blend until smooth. Keep warm.
5. Pat alligator tail portions dry.
6. Mix smoked paprika, garlic powder, cayenne pepper, kosher salt, and black pepper in small bowl. Rub spice mixture onto both sides of alligator tail.
7. Heat olive oil and butter in cast-iron skillet over medium-high heat. Once hot, sear alligator tail for 2–3 minutes per side until golden brown and just cooked through (internal temperature of 145° F). Remove from skillet and let rest.
8. Heat olive oil in same skillet over medium-high heat. Add corn kernels and cook until slightly charred, 3–4 minutes.
9. Add cherry tomatoes, zucchini, red bell pepper, and red onion to skillet. Sauté for 3–4 minutes until tender but still vibrant.
10. Drizzle with apple cider vinegar and honey, then season with salt and pepper. Toss to combine.

Plating

1. Spread generous dollop of sweet potato purée onto each plate.
2. Spoon charred corn succotash onto each plate at dollop starting point of purée.
3. Place portion of alligator tail on top of succotash.
4. Slice herb citrus butter into rounds and place atop alligator tail to melt slightly.
5. Garnish with additional parsley or cilantro and serve with lemon wedges.

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