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Lizard ribs, anyone?


© 2016 All Rights Reserved by Norman & Janet Van Aken

Yield: 2-4 as a light salad

4 alligator tenderloins, about 3 ounces each

salt and black pepper, to taste

1 Tablespoon fresh lime juice

3 Tablespoons fresh orange juice

1 small chile, stem discarded, seeds left in if you like it hotter

1 Tablespoon olive oil

1/4 Cup AP flour

1 egg

1/4 Cup Half & Half

canola oil or other

Cut the alligator in such a way to make it as flat as possible. Make one or more incisions lengthwise to help the pounding and flattening process further. Season the meat. Mix the two juices and the chile with the olive oil.

Place the raw gator meat in that mixture and allow to marinate 2-4 hours.

Now remove the marinated gator and pat it dry. Place it on a sheet of plastic wrap large enough to accommodate pounding it out. Place a second piece of plastic wrap on top and pound as you would for veal. Pound it as thinly and evenly as you can without tearing it.

Place the flour on a plate and add in some salt and pepper. Dredge the alligator on both sides. In another bowl, mix in the egg and half and half, beating it well. Dip the alligator in that.

Heat a pan large enough to allow room for the gator and add in some cooking oil. When it is hot carefully add in the gator scallops. Cook on each side about 1 1/2 minutes per side. Drain on some toweling. Keep warm.

Dress the greens and toss them. Add in some kosher salt and freshly cracked black pepper. Mound the greens on plates and lay the cooked gator next to them. Serve.

Note: You can garnish your salad with all kinds of things. Avocado, tomatoes, cucumbers etc.

For the Salad:

A favorite vinaigrette, as desired, 4 small handfuls of mixed greens, washed and spun dry, cut up if desired


Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.