- Columbia River Gator (Sturgeon) 16oz
- Vegetable Oil, 4 Tbsp
- Butter, 3 Tbsp
- Garlic, 12 cloves
- Jalapeño, 1
- Lemon, 1/2
- Cilantro, 1 bunch
- Two beers. You only need 6 oz for the recipe. If you don’t know what to do with the rest, give me a buzz and I will help you out.
- Salt, pepper, blackening seasoning
- Cut gator into 1-inch cubes; place in mixing bowl. Season with just enough oil to coat the fish, salt, blackening seasoning, and pepper. Set aside.
- Dice up the garlic, chop the jalapeño (remove seeds and ribs in you don’t want a lot of heat), and chop the cilantro.
- Heat the oil and butter in 12 inch cast iron pan on low/medium heat.
- Sauté the garlic and 1/2 of the jalapeño. Be careful to not burn the butter or garlic.
- Time to throw in cubes of seasoned gator. Cook until 80% done.
- Deglaze pan with 1/2 lemon juice.
- Pour in 6oz beer. If you ‘accidentally’ drank it all, go get another. Bring mixture to a simmer.
- Toss In cilantro and remaining jalapeños.
- Serve over rice.
Cookware: Camp Chef double burner, 12 inch Lodge Cast Iron skillet