yields four servings
1 1/2 pounds alligator tail meat
1/4 pound bacon
1/2 teaspoon pepper
2 tablespoons sunflower oil
1/2 naranjilla sauce (recipe below)
Cut alligator meat into small medallions and wrap each with a strip of bacon. Season with salt and pepper. Heat sunflower oil in a sauté pan over medium-high heat; add medallions and brown on both sides until cooked through.
4 fresh naranjilla or Florida key limes
2 ounces white rum
3/4 cup sugar
4 ounces balsamic vinegar
Cut the naranjillas in half; scoop seeds and pulp into a sauté pan. Discard the rind. Add the rum, sugar and balsamic vinegar to pan. Heat mixture over medium-high heat until reduced to a syrup. Remove from heat and keep warm.
To Serve: Arrange alligator medallions and drizzle with Naranjilla Sauce.
bacon recipe courtesy of: Chef Hugo Jimenez Rojas, Casa Ceibo, Baja de Caraquez, Ecuador (Third Place Winner) | 2nd Annual Alligator Signature Recipe Competition, American Culinary Federation Central Florida, FRLA Restaurant Show, Orlando, September 2009