Alligator Grillades Recipe

Name: Alligator Grillades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomatoes; vegetable oil; 1 1/2 lbs alligator tail steaks, sliced thin; 1 cup all-purpose flour; 6 tablespoons creole seasoning (we use Recipe #); 1/4 cup vegetable oil (or more); 1 cup white wine; 1 tablespoon garlic, chopped; 1 cup bell pepper, julienned; 1 cup red onion, julienned; 1 cup chicken stock; 1 cup green onion, chopped; 1 tablespoon fresh thyme; 1 tablespoon fresh parsley, chopped; 2 tablespoons butter, chilled and chopped; kosher salt and fresh cracked black pepper

Servings: persons

2 medium tomatoes
vegetable oil
1 1/2 lbs alligator tail steaks, sliced thin
1 cup all-purpose flour
6 tablespoons creole seasoning (we use Recipe #)
1/4 cup vegetable oil (or more)
1 cup white wine
1 tablespoon garlic, chopped
1 cup bell pepper, julienned
1 cup red onion, julienned
1 cup chicken stock
1 cup green onion, chopped
1 tablespoon fresh thyme
1 tablespoon fresh parsley, chopped
2 tablespoons butter, chilled and chopped
kosher salt and fresh cracked black pepper

1
Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
2
Make a small slit in the skin of each and arrange cut side down in a baking pan.
3
Roast at 400 degrees until the skins blister.
4
Cool, remove the skins, squeeze out the seeds and chop.
5
Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
6
Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
7
Coat the alligator meat with the seasoned flour, shaking off the excess.
8
Heat 1/4 Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
9
Saute until light brown on both sides.
10
Add the wine, stirring to deglaze the pan.
11
Add the garlic, bell peppers, onion, and roasted tomatoes.
12
Cook for 5-7 minutes.
13
Stir in the chicken stock and cook until the sauce begins to thicken.
14
Add the green onions, thyme, and parsley.
15
Season with kosher salt and fresh cracked pepper.
16
Stir in the butter to richen the sauce.
17
Serve over grits, noodles, or rice.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium tomatoes, vegetable oil, 1 1/2 lbs alligator tail steaks, sliced thin, 1 cup all-purpose flour, and more.

Yes, Alligator Grillades falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alligator Grillades

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions