Crocodile Tail with Bonfire Pineapple Glaze
Serves 4
Ingredients
- 800 g skinless crocodile fillets, pin-boned
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 1 small pineapple, peeled and cut into thick wedges
- 2 limes
- 1 red capsicum, diced
- 300 g jasmine rice
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Pat the fillets dry, portion evenly and season. Heat a heavy pan or barbecue plate over medium-high heat.
2. Cook in oil, presentation-side down first, for 3-4 minutes. Turn and cook for 2-3 minutes more, depending on thickness.
3. Lower the heat and add the sauce with the butter, citrus or other glaze ingredients. Baste for 1 minute without burning the sauce.
4. Rest for 2 minutes. Prepare the listed salad, puree, rice or vegetables and serve the fish immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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