Crocodile Hunter Steve Irwin may have played games with wild creatures but we all know what happened to him in the end. No one even remotely sane would encourage close encounters with crocodiles. A crocodile will eat you, which is only fair, for we eat them. With lime juice and rich rosemary sauce.
We have several crocodile breeding farms in Australia, for both skin and meat production, and all exports are subject to strict conditions. It’s good, white meat. Slightly higher in cholesterol than other meats, but low in fat, high in protein, and a good source of niacin and vitamin B12. Tastes good too, a delicate taste reminiscent of crayfish meat.
Crocodile with Lime and Rosemary Sauce
*4 x 200 g crocodile fillets
*20 ml lime juice
Sauce
*2 spring onions
*20 g butter
*bunch of fresh rosemary leaves, 10g or more
*40 ml dry vermouth.
*120 ml fish stock
*60 ml cream
*salt and pepper to taste
Method
Season crocodile fillets with salt and pepper and toss around on a BBQ or non-stick frypan for about 2 minutes each side. Sprinkle with lime juice and set aside.
Heat butter in a frying pan, add spring onions and toss about 1 minute. Add rosemary, dry vermouth and reduce until almost dry. Add fish stock and reduce by half. Carefully add cream and reheat until just about at boiling point. Adjust seasoning with salt and pepper and pour sauce through a strainer.
Place a fillet on a plate, drop over a large dollop of sauce, serve on a bed of sliced tomatoes and a few bits of shredded red capsicum.