Blackened Alligator Gar Steaks
Blackened Alligator Gar Steaks
Ingredients
For the Alligator Gar Steaks
- 4 alligator gar steaks, 1 to 1 1/2 inches thick
- 2 tablespoons avocado oil, or as needed
For the Creole Blackening Seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
For Serving (Optional)
- 1 lemon, for squeezing
- 1/2 cup remoulade sauce, tangy, for serving
Instructions
- 1
Prepare the Creole Blackening Seasoning: In a small bowl, combine the smoked paprika, kosher salt, cracked black pepper, granulated garlic, granulated onion, dried thyme, dried oregano, cayenne pepper, and white pepper. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 3 min
- 2
Prepare the Alligator Gar Steaks: Lightly brush each alligator gar steak with avocado oil on all sides. Then, heavily coat each steak with the prepared Creole blackening seasoning, pressing it firmly onto the fish to ensure it adheres well.
⏱️ 5 min
- 3
Preheat the Grill: Build a smoldering bed of charcoal embers and preheat your grill. The goal is to have a very hot cooking surface for blackening.
⏱️ 5 min
- 4
Grill the Steaks: Place the heavily seasoned gar steaks directly over the hottest part of the fire. Sear hard for 3 to 4 minutes per side, allowing the seasoning to char into a deep blackened crust.
⏱️ 8 min
- 5
Finish Cooking: If needed, move the steaks to a cooler side of the grill to finish cooking. Continue to cook for another 1 to 2 minutes, or until the meat is firm and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 2 min
- 6
Rest and Serve: Pull the cooked steaks from the heat and let them rest briefly for about 5 minutes. Slice into thick pieces. If desired, finish with a squeeze of fresh lemon juice. Serve immediately with a tangy remoulade sauce and your favorite cold beverages.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Alligator Gar Steaks
For the Alligator Gar Steaks
- 4 alligator gar steaks, 1 to 1 1/2 inches thick
- 2 tablespoons avocado oil, or as needed
For the Creole Blackening Seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
For Serving (Optional)
- 1 lemon, for squeezing
- 1/2 cup remoulade sauce, tangy, for serving
Instructions
- 1
Prepare the Creole Blackening Seasoning: In a small bowl, combine the smoked paprika, kosher salt, cracked black pepper, granulated garlic, granulated onion, dried thyme, dried oregano, cayenne pepper, and white pepper. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 3 min - 2
Prepare the Alligator Gar Steaks: Lightly brush each alligator gar steak with avocado oil on all sides. Then, heavily coat each steak with the prepared Creole blackening seasoning, pressing it firmly onto the fish to ensure it adheres well.
⏱️ 5 min - 3
Preheat the Grill: Build a smoldering bed of charcoal embers and preheat your grill. The goal is to have a very hot cooking surface for blackening.
⏱️ 5 min - 4
Grill the Steaks: Place the heavily seasoned gar steaks directly over the hottest part of the fire. Sear hard for 3 to 4 minutes per side, allowing the seasoning to char into a deep blackened crust.
⏱️ 8 min - 5
Finish Cooking: If needed, move the steaks to a cooler side of the grill to finish cooking. Continue to cook for another 1 to 2 minutes, or until the meat is firm and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 2 min - 6
Rest and Serve: Pull the cooked steaks from the heat and let them rest briefly for about 5 minutes. Slice into thick pieces. If desired, finish with a squeeze of fresh lemon juice. Serve immediately with a tangy remoulade sauce and your favorite cold beverages.
⏱️ 7 min