Entree: Australia – Central Culinary Region – Crocodile Tail (Pan-seared or grilled crocodile tail medallions seasoned with Australian bush herbs, served with a citrus-herb butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 15 min

Total 38 min

Ingredients

- 1.5 lb (680 g) crocodile tail meat, trimmed and cut into 1-inch medallions
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (1 g) ground lemon myrtle (or 1 tsp lemon zest if unavailable)
- 2 cloves garlic, minced, about 6 g
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste, about 1 tsp (6 g)
- Black pepper to taste, about 1/2 tsp (1 g)
- Lemon wedges, for serving

Instructions

1. Pat crocodile medallions dry and season both sides with salt, pepper, and ground lemon myrtle. Let rest at room temperature 15 minutes while you heat the pan.
2. Heat a heavy skillet or grill pan over medium-high heat until very hot. Add olive oil and sear crocodile medallions in a single layer, 2–3 minutes per side, until golden and just cooked through (internal temperature about 145°F / 63°C). Avoid overcooking to keep the meat tender. Transfer to a warm plate.
3. Reduce heat to medium, add butter to the pan, and sauté minced garlic briefly until fragrant, about 30 seconds. Stir in lemon juice and chopped parsley, scraping up any browned bits to form a quick pan sauce.
4. Return crocodile medallions to the pan and spoon the lemon-herb butter over them to glaze, 30–60 seconds. Serve immediately with lemon wedges and your choice of sides.