I did this a while back with a combination of stuff. Today I decided to just use the alligator as the feature item. Alligator is actually a very healthy meat though it is still considered an exotic food item.
I love cooking things this way, as much as everyone in my family dreads the process of it since I do it inside sometimes. A warning to first timers. This is NOT really an indoor activity. If you live in an apartment or condo, and try this, you will be on a first name basis quickly with the fire department. I tend to forget/not care and go ahead valiantly/foolishly and incur the wrath of my family members as they crawl across the floor and practice their fire evacuation routines.
Lots of smoke, is that wasn’t clear enough for you.
Fish is easy and quick so there isn’t that much, relatively speaking. Alligator takes a bit longer and generates quite a bit more. I still maintain that the neighbors were exaggerating.
My main appreciation for cooking this way is the ease of preparation and the quickness with which you can cook something. So if you’re hungry or in a hurry, you can keep several blackening mixes available for pork, fish, or whatever you like. Whenever the mood strikes you simply season and cook.
2 lbs of alligator meat
1 stick of unsalted butter
1 tablespoon of paprika
1 teaspoon of garlic powder
1/2 teaspoon of oregano
1 teaspoon of fresh thyme
1 teaspoon of onion powder
1/2 teaspoon of white pepper
dash of black pepper
Melt the butter and dredge the alligator through the melted butter. I cut my gator into about 1 1/2 inch strips for ease and to cook them a bit quicker. Once they are coated coat them heavily with the spices. Heat a cast iron skillet in the oven at 500 degrees and then move it to the stove, on high. Drop in the strips and cook until they are charred and then turn. Alligator is a bit like chicken or pork as far as judging readiness. Another warning, though, if overcooked I find it gets very tough.