1 pound Florida alligator tail, sliced thin
2 large Florida mangoes, peeled and sliced thin
1/2 cup Florida sweet peppers, sliced thin
2 tablespoons fresh cilantro, chopped fine
1 lime, juiced
1 cup dark rum
1 teaspoon pure vanilla extract
1 cup coconut milk
1 cup heavy cream
1 tablespoon vegetable oil
1 tablespoon blackened seasoning
Sea salt and fresh ground pepper, to taste
To prepare the relish, combine mango, sweet pepper, cilantro and lime juice in a medium bowl and season with salt and pepper.
Preheat a medium saute pan over medium heat. Remove pan from heat and carefully add rum to hot pan, then place back on heat (be extremely careful when adding rum to the hot pan). Cook until the rum has reduced by half. Add vanilla, coconut milk and heavy cream and stir to combine. Cook on low until the sauce thickens and coats the back of a spoon. Transfer to a bowl and set aside.
Wipe out pan and reheat over medium-high heat; add 1 tablespoon of oil. Lightly season both sides of the sliced alligator tail with blackening seasoning. Pan-sear both sides for 30 seconds to 1 minute; do not overcrowd. Remove from the pan and repeat the process until all the alligator is cooked. Serve warm with rum sauce and mango relish.
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