Cooking With Breeo: Blackened Gator and Garlic Aioli
Pro Team member Sarah Glover is a brilliant live-fire chef from “the land down under.” In the recipe and video below, Sarah introduces a twist on the classic Cajun blackened fish with a Blackened Gator and Garlic Aioli recipe.
Watch the video below and check out the recipe if you’ve just completed your successful gator hunt or (like most of you) are looking for live-fire cooking inspiration and additional tips from Sarah Glover.
What You’ll Need
Sarah’s style of cooking doesn’t involve measurements but instead tasting as you cook. Watch the video for guidance on portions, or read the recipe and add based on your preferences.
Flaked Sea Salt
Red Chili Pepper
Freshly Grated Ginger
Flat Leaf Parsley
Half a Shallot
Cubed Gator Meat
Smoked Garlic Aioli
Whole Garlic Bulb
Pinch of Salt
Wrap the garlic bulb in aluminum foil and place it on the grill grate over medium heat.
Make your marinade by adding paprika, coconut sugar, salt, finely chopped chili pepper, ginger, oregano, thyme, parsley, chopped shallot, and oil into a bowl and mix.
Add the meat into the mixture and let it marinate in the fridge for at least an hour.
Live-Fire Pro Tip from Sarah: If you marinate your meat overnight, it will get spicier depending on the amount of chili in the marinade.
Pull the garlic off the fire once you can feel it begin to soften in the aluminum foil (about 45 minutes over low heat).
Peel the garlic and mash it with a fork.
Mix garlic, mayonnaise, lemon zest, and salt together and let it marinate in the fridge for at least an hour.
Pour a bit of butter on the Searplate rim of the fire pit and add the gator.
Once the gator begins to caramelize, flip and cook on the other side.
After the gator is fully cooked, place it on a plate with lemon wedges and garlic aioli and enjoy!
Try this recipe with gator or any other meats and let us know what you think. Happy live-fire cooking!