How to Cook Alligator

One of my favorite meals here in the South is some good, hot alligator, but it has been somewhat difficult for me to cook in the past.

The first three times I tried to cook gator meat, it turned out a little tough, and did not taste too extraordinary. But if you want to make it good each time, try this-

It all starts with some alligator fillets. Usually I buy mine from the locally Louisiana owned Rouse's Grocery although I have been known to buy one or two at Bobby's Seafood a few miles down River Road in River Ridge.

An alligator fillet is not any particular shape, but it is almost always relatively thin.

After I thaw them out with some room temperature tap water, I marinate them in...

olive oil (this is the base ingredient) use it liberally
Greek seasoning
and garlic salt (regular sea salt and garlic powder work here if one is out of garlic salt)

Then I marinate the fillets for at least a day.

The next day, it is time to fire up the grill. When I grill, I always use my Weber charcoal grill. Using a chimney stack to turn my coals grey, and so I do not to have to use lighter fluid which can effect the taste, I make sure that my fire is good and hot.

Then I put a tray on the grill. Although a grilling tray is preferable, a cookie sheet works too. I cover the tray in a lot of olive oil.

Then I pan sear each side of the marinated alligator fillets for three minutes per side.

Simply remove them, and eat them immediately. Delicious!!!