Blackened Alligator
Alligator Recipe
1Setup & Prepare
Cultural Context
This preparation showcases the famous blackening technique popularized by Chef Paul Prudhomme, applied to alligator with spectacular results. The method represents the bold, high-heat cooking that characterizes modern Cajun cuisine and demonstrates how traditional techniques can highlight unique proteins.
2Ingredients
Shopping List
3Cooking Instructions
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Spice Mixture: Combine all blackening spices in shallow dish.
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Fillet Preparation: Pat alligator fillets dry and brush both sides with melted butter.
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Coating: Dredge fillets in spice mixture, pressing gently to ensure even coating on both sides.
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Pan Heating: Heat large cast-iron skillet over high heat until smoking - this is crucial for proper blackening.
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Cooking: Place fillets in hot skillet and cook 3-4 minutes per side until spices form dark crust and internal temperature reaches 145°F.
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Smoke Management: Open windows and turn on ventilation - this technique produces significant smoke.
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Service: Serve immediately while crust is hot and crispy. Garnish with lemon wedges and fresh parsley.
4Chef's Notes & Pairings
Chef's Notes
- High heat is essential for proper blackening
- Don't move fillets once in pan - let crust develop
- Ensure good ventilation due to smoke production
Wine Pairing
A crisp Sauvignon Blanc or cold beer provides cooling contrast to the intense, spicy blackened crust.
Nutrition Facts
Per serving: 285 calories, 35g protein, 12g fat, 6g carbohydrates. Bold, spicy preparation with lean protein.
