Fire up the grill for a true Louisiana delicacy! These Grilled Gator Tails with Zippy Tartar Sauce are marinated in Creole seasoning, smoked paprika, and olive oil before being skewered and grilled to tender perfection. Paired with a bold, homemade tartar sauce loaded with capers, dill pickles, hot sauce, and a kick of red pepper, this dish is bursting with flavor.
Grilled Gator Tails with Zippy Tartar Sauce
Makes 6 to 8 servings
Ingredients
- 1½ pounds alligator tail meat, cut into 1-inch pieces
- 1 tablespoon Creole seasoning
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Wooden skewers, soaked in water for 30 minutes
- Zippy Tartar Sauce (recipe follows)
- Garnish: chopped fresh parsley, sliced green onion
Instructions
- Creole seasoning, oil, and paprika. Cover and refrigerate for at least 30 minutes.
- Preheat a grill to medium-high heat (350° to 400°), or heat a cast-iron grill pan over medium-high heat.
- Thread alligator onto skewers.
- Grill, turning occasionally, until browned and an instant-read thermometer inserted in center registers 165°, 12 to 15 minutes. Serve with Zippy Tartar Sauce. Garnish with parsley and green onion, if desired.
Zippy Tartar Sauce
Makes 1 cup
Ingredients
- ¾ cup mayonnaise
- 2 tablespoons chopped capers
- 2 tablespoons chopped dill pickles
- 2 tablespoons finely chopped green onion
- 1 tablespoon pickle juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ½ teaspoon crushed red pepper
Instructions
- In a small bowl, stir together all ingredients until combined.
