Alligator in Garlic-Wine Sauce

Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Alligator sauteed with garlic flavored oil comes together with white wine sauce - excellent served over a bed of rice or pasta.

By Robert
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.

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  • Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.

  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.

Nutrition Facts

Per Serving:
316.1 calories; 52.1 g protein; 2.7 g carbohydrates; 0 mg cholesterol; 1.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

jennon
Rating: 4 stars
10/04/2008
I was pleasantly surprised with this one. I've only had alligator in restaurants so naturally I was hesitant about making it at home but I'm glad I did. The taste in general is fantastic but there are two minor glitches--one is that by cooking the garlic in the oil first it tends to burn before the alligator is cooked all the way through if you have larger pieces. Also the sauce made from deglazing the pan with the white wine is fabulous but there's hardly any of it left. It is likely the perfect amount for a light dinner for two to feed a hungry family of three there just wasn't enough to go around--and let me assure you there should have been because it's delicious soaked into the rice once the alligator is all gone! Thanks for this one I'll definitely make it again next time I wind up with alligator meat! Read More
Helpful
(31)

Most helpful critical review

Andrea Zellefrow
Rating: 2 stars
01/16/2013
I will not be making this again. There wasnt a sauce made after the alligator was done cooking. I personally did not like the flour coating on the meat. Yuck! Read More
Helpful
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jennon
Rating: 4 stars
10/04/2008
I was pleasantly surprised with this one. I've only had alligator in restaurants so naturally I was hesitant about making it at home but I'm glad I did. The taste in general is fantastic but there are two minor glitches--one is that by cooking the garlic in the oil first it tends to burn before the alligator is cooked all the way through if you have larger pieces. Also the sauce made from deglazing the pan with the white wine is fabulous but there's hardly any of it left. It is likely the perfect amount for a light dinner for two to feed a hungry family of three there just wasn't enough to go around--and let me assure you there should have been because it's delicious soaked into the rice once the alligator is all gone! Thanks for this one I'll definitely make it again next time I wind up with alligator meat! Read More
Helpful
(31)
jennon
Rating: 4 stars
10/04/2008
I was pleasantly surprised with this one. I've only had alligator in restaurants so naturally I was hesitant about making it at home but I'm glad I did. The taste in general is fantastic but there are two minor glitches--one is that by cooking the garlic in the oil first it tends to burn before the alligator is cooked all the way through if you have larger pieces. Also the sauce made from deglazing the pan with the white wine is fabulous but there's hardly any of it left. It is likely the perfect amount for a light dinner for two to feed a hungry family of three there just wasn't enough to go around--and let me assure you there should have been because it's delicious soaked into the rice once the alligator is all gone! Thanks for this one I'll definitely make it again next time I wind up with alligator meat! Read More
Helpful
(31)
Glory Gooding
Rating: 5 stars
11/16/2013
I didn't have lime juice or white wine so I marinated my gator in orange juice. I added about 1/2c OJ and 1c red wine to make my sauce. Gator was tender and I served it over rice. It was A to the awesome! Word of advice the original recipe won't make enough sauce and even my adjustments left me a little short so don't be afraid to go big on adding wine juice etc for your sauce. Read More
Helpful
(2)
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Andrea Zellefrow
Rating: 2 stars
01/15/2013
I will not be making this again. There wasnt a sauce made after the alligator was done cooking. I personally did not like the flour coating on the meat. Yuck! Read More
Helpful
(1)
Adam Grey
Rating: 5 stars
01/12/2020
Fantastic. Delicious. Admittedly I've never had alligator before so I don't have much of a baseline. The recipe says to simmer the wine until it thickens but I found there was no oil or flour left so I just simmered it for a brief few seconds. We served over Jasmine rice with slices of tomato and mozzarella cheese. Read More
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