Alligator Piccata
Alligator Recipe
1Setup & Prepare
Cultural Context
This Italian-inspired preparation demonstrates alligator's versatility in classic European preparations. The technique treats alligator like veal, showcasing how traditional European methods can elevate American ingredients into sophisticated cuisine that bridges cultures through thoughtful cooking.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pound alligator fillets to 1/4-inch thickness between plastic wrap. Season with salt and white pepper.
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Dredging: Dredge fillets lightly in flour, shaking off excess.
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Pan Heating: Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat.
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Cooking: Cook alligator fillets 2-3 minutes per side until golden brown and cooked through (145°F internal temperature). Remove to warm platter.
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Sauce Building: Add wine to pan, scraping up browned bits. Add lemon juice and capers, simmering until liquid reduces by half.
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Butter Finish: Remove from heat and swirl in remaining butter to create glossy sauce.
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Final Touch: Stir in chopped parsley and season with salt and pepper.
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Service: Return fillets to pan briefly to warm, then serve immediately with sauce spooned over. Garnish with lemon slices.
4Chef's Notes & Pairings
Chef's Notes
- Pound fillets evenly for consistent cooking
- Don't overcook - alligator becomes tough quickly
- The butter finish creates a proper emulsion sauce
Wine Pairing
A crisp Pinot Grigio or Sancerre provides the acidity to complement the lemon-caper sauce while highlighting the delicate alligator.
Nutrition Facts
Per serving: 285 calories, 35g protein, 12g fat, 8g carbohydrates. Elegant Italian preparation with lean protein.
