• Tommy Centola

Alligator Marsala

Time to turn to my Italian roots. Marsala is a popular sauce appearing on veal and chicken. I thought why not alligator? I think you will agree that it taste great. Remember, it's better to take a bite of alligator before it takes a bite of you.


1 1/2 pounds alligator fillets

Creole seasoning to taste

1/2 cup all-purpose flour

2 tablespoons butter

3 tablespoons olive oil

1 1/2 cups dry Marsala wine

1/2 cup chicken stock


Season alligator fillets with Creole seasoning and dust with flour. Shake off the excess. In a large heavy skillet, melt the butter with olive oil over medium heat. When the foams subsides, add the alligator and brown for 2 to 3 minutes per side. Transfer to a warm plate.


Pour off and discard most of the fat from the skillet. Add the Marsala and chicken stock. Boil over high heat for 1 to 2 minutes, scraping the bottom and sides of the pan to dissolve the brown bits.


Return alligator fillets to the skillet. Cover and reduce the heat to low and simmer 10 to 15 minutes. When the sauce has reduced to a thick syrupy glaze, remove from the heat. Serve with pasta or mashed potatoes.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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