Barbecued Crocodile Steaks With Asian Flavors (Or Alligator)

The first time I tasted crocodile, I was backpacking through the Daintree Rainforest in Queensland, Australia. The air was thick with humidity, and the sounds of the jungle were almost deafening. A small, family-run restaurant offered “Crocodile Laksa,” and I, ever the adventurous eater, couldn’t resist. The meat, firm yet tender, with a delicate, almost sweet flavor, was a revelation. I’ve been hooked on incorporating it into different preparations ever since, particularly when paired with the bright, vibrant flavors of Asian cuisine. This barbecued steak recipe, adapted from one I found in Port Douglas, is a delicious and surprisingly simple way to enjoy this unique protein.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 6
• Dietary Type: Pescatarian (Adaptable to Paleo)

Ingredients

• 2 carrots, peeled and julienned
• 2 leeks, including tender green tops, cut into julienne
• 1 piece gingerroot, 2.5 cm (1 inch) long, peeled and cut into fine julienne
• 2 stalks lemongrass, tender part only, chopped
• 6 crocodile tail steaks or 6 alligator tail steaks
• 6 lime slices
• 120 ml oyster sauce (1/2 cup)
• 1 tablespoon sesame oil
• 6 fresh coriander sprigs (cilantro)
• 1 tablespoon of fresh mint, finely chopped

Equipment Needed

• Barbecue grill
• Aluminum foil
• Knife
• Cutting board
• Measuring spoons
• Measuring cups

Instructions

1. Prepare a fire in a barbecue and let the coals burn down until they are white. This ensures a consistent and moderate heat, perfect for cooking the crocodile steaks without burning them.

2. Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread them out on your work surface. Using foil packets helps to steam the crocodile steaks, keeping them moist and infusing them with the aromatic flavors.

3. Place an equal portion of the carrots, leeks, gingerroot, and lemongrass in the center of each foil square. These vegetables form a flavorful bed for the crocodile, imparting their unique characteristics during the cooking process.

4. Top each bed of vegetables with a crocodile steak. Ensure the steak is centered so it cooks evenly within the foil packet.

5. Add a lime slice to each steak. The lime juice will tenderize the meat and add a bright, citrusy counterpoint to the other Asian flavors.

6. Pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. The oyster sauce provides umami and richness, while the sesame oil adds a nutty fragrance.

7. Wrap the foil to seal securely, creating airtight packets. This will trap the steam and ensure the crocodile cooks evenly. Fold the edges over several times to prevent any leaks.

8. Place the packets on the barbecue rack and cook for 6 minutes. This timing is crucial, as crocodile can become tough if overcooked. The relatively short cooking time also helps retain the moisture.

9. At this point, the crocodile should be tender. However, cooking times can vary depending on the heat of your barbecue.

10. Open one package to check that the steak is done. The meat should be opaque and firm to the touch. If it still looks translucent, reseal the packet and cook for another minute or two.

11. Once cooked, slide the steaks out of the foil onto serving plates. Be careful when opening the foil packets, as hot steam will escape.

12. Top with coriander, mint, and a sprinkle of sesame seeds (optional) and serve immediately. These fresh herbs add a final burst of flavor and visual appeal to the dish.

Expert Tips & Tricks

• For a richer flavor, marinate the crocodile steaks in a mixture of oyster sauce, sesame oil, and a little soy sauce for at least 30 minutes before cooking.
• If you don’t have fresh lemongrass, you can substitute with a teaspoon of lemongrass paste.
• To prevent the foil from sticking to the grill, lightly oil the rack before placing the packets on it.
• If you don’t have a barbecue, you can cook these in the oven. Place the foil packets on a baking sheet and bake at 400°F (200°C) for 8-10 minutes, or until the crocodile is cooked through.
• Adjust the amount of oyster sauce to your taste. If you prefer a less salty flavor, use a low-sodium oyster sauce or dilute it with a little water.

Serving & Storage Suggestions

Serve these barbecued crocodile steaks immediately for the best flavor and texture. They pair well with steamed rice, stir-fried vegetables, or a fresh Asian slaw.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the crocodile in a pan with a little water or broth to prevent it from drying out. You can also microwave it, but be careful not to overcook it.

While freezing is possible, the texture of the crocodile may change slightly after thawing. If you do freeze it, wrap the steaks tightly in plastic wrap and then in a freezer bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	75mg	25%
Sodium	800mg	35%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	12%
Sugars	8g
Protein	25g	50%

Variations & Substitutions

• Spicy kick: Add a finely chopped chili pepper or a pinch of red pepper flakes to the foil packets for a spicy kick.
• Coconut infusion: Drizzle a tablespoon of coconut milk over each steak before sealing the foil for a richer, creamier flavor.
• Vegetarian Option: Use firm tofu steaks instead of crocodile or alligator and ensure to marinate the tofu longer (at least 1 hour).
• Gluten-Free: Double-check your oyster sauce to ensure it’s gluten-free, or substitute with tamari.

FAQs (Frequently Asked Questions)

Q: What does crocodile taste like?
A: Crocodile has a mild, slightly sweet flavor that is often compared to chicken, but with a firmer texture and a hint of fishiness.

Q: Where can I find crocodile or alligator meat?
A: Depending on your location, you may be able to find it at specialty meat markets, online retailers, or restaurants that serve exotic meats.

Q: How can I tell if the crocodile is cooked through?
A: The meat should be opaque and firm to the touch. Use a fork to gently flake the meat; it should separate easily.

Q: Can I use different vegetables in the foil packets?
A: Absolutely! Feel free to experiment with other vegetables like bell peppers, zucchini, or mushrooms.

Q: Can I prepare the foil packets ahead of time?
A: Yes, you can assemble the foil packets a few hours in advance and store them in the refrigerator. Just be sure to add the lime slices right before cooking to prevent the meat from becoming too acidic.

Final Thoughts

Barbecuing crocodile steaks with Asian flavors is a surprisingly simple and rewarding way to explore exotic cuisine in your own backyard. The combination of tender meat, vibrant vegetables, and savory sauces creates a dish that is both delicious and memorable. Don’t be afraid to experiment with different variations and substitutions to create a flavor profile that suits your taste. I highly encourage you to give this recipe a try and share your culinary adventure with friends and family. Perhaps pair it with a crisp Sauvignon Blanc or a refreshing Thai iced tea. Bon appétit!