Roast crocodile tail is another quick and easy recipe to try for the adventurous eater.
After the success of my first crocodile recipe I decided to try something a little different. This time I decided to roast the crocodile tail fillet instead of pan frying it like a steak. I marinated it ahead of time too, which yielded excellent results once again. Of course, there’s always room for improvement or experimentation, and I will be sure to let you know how I change or tweak this recipe, or any new crocodile recipes I come up with.
First, I thought crocodile would lend itself nicely to roasting because the fillet has a small layer of fat on its surface which I thought would ensure the meat doesn’t dry off. I was right about that; this thin layer of fat helped keep the meat from drying out in the oven and let it brown nicely when I put it under the broil in the end.
As for the marinade, I thought something that combines both spiciness and sweetness might be suitable. So I used some Korean-style hot pepper paste, or gochujang. The flavours went together beautifully. My husband and I had the roast crocodile tail with a mixed salad and it was a great, satisfying and easy weeknight dinner. I’m also happy to report that he loved it, so this recipe passed the hubby test!
It takes minutes to prep for this recipe and the oven does all the work. That’s why I love roast recipes; they’re the easiest and they taste absolutely amazing.
- 2 crocodile tail fillets, each the size of a small boneless chicken breast.
- 2 tablespoons gochujang
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt (remember, the gochujang has a lot of salt in it, so be careful) and black pepper
- 2 tablespoons canola oil
- Mix the gochujang, olive oil, garlic powder, onion powder, apple cider vinegar, salt and pepper in a small bowl.
- Pour over the crocodile fillets and let marinate in the fridge for 3 hours to overnight. The more you marinate it, the better.
- Preheat oven to 360 degrees Fahrenheit. Grease an ovenproof glass or ceramic pan with the canola oil.
- Place the fillets in the pan and pour the rest of the marinade on top.
- Add 1/4 cup of water to the bottom of the pan.
- Roast the fillets for 20 minutes, then change the oven setting to the broil at 400 degrees Fahrenheit and broil for another 10 minutes.
- Let rest for 5 minutes and serve with salad. Enjoy!
So, have you ever tried roast crocodile before? If yes, how did you make it? Did you like it? If you’re interested in trying more crocodile recipes, check out this Zoodles with Crispy Crocodile recipe.
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