Skewered Alligator in Lime & Ginger Sauce
Near the end of our conclave, we would have a large cookout. Everyone was invited. One of the specialties was alliagtor tail brought from the golf courses of Boca Raton, Florida, where one of the fishermen lived.
It was always a special treat.
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- 1 1/2 lb
- alligator tail, fillet, cut into 3/4 inch cubes
- 1 1/4 oz
- lime juice
- 1 c
- chicken stock
- 2 Tbsp
- 1/2 tsp
- brown sugar
- 1 pinch
- ginger, finely diced
- 2 Tbsp
- olive oil
- 1 Tbsp
- corn starch
- salt and pepper to taste
- bamboo skewers
1Thread alligator meat onto bamboo skewers.
Place skewers in a flat dish, season with salt and pepper, pour lime juice over & place in fridge for about 1 hour.
2Remove skewers from refrigerator, saving residual lime juice for the sauce.
Heat olive oil in a frying pan to 350 F, and sauté alligator for about 5 minutes, or until browned, set aside and keep warm.
3Combine lime juice, honey, brown sugar, ginger, chicken stock and corn starch in a saucepan.
Bring to the boil, reduce heat and simmer for 2 minutes.
4Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.