Iguana Recipes
Grilled Iguana Tacos
Ingredients:
2 pounds iguana meat, cleaned and cut into strips
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper, to taste
8 corn tortillas
1 cup shredded cabbage
1/2 cup pico de gallo
1/4 cup crumbled queso fresco
Lime wedges, for serving
Instructions:
Preheat the grill to medium-high heat.
In a bowl, combine iguana strips, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat the meat.
Grill the iguana strips for about 5-7 minutes on each side until cooked through and slightly charred.
Warm the tortillas on the grill for about 30 seconds on each side.
Assemble the tacos by placing grilled iguana in each tortilla, then topping with shredded cabbage, pico de gallo, and queso fresco.
Serve with lime wedges.
Iguana Coconut Curry
Ingredients:
2 pounds iguana meat, cleaned and cut into chunks
2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 can (14 oz) coconut milk
1 cup chicken broth
2 potatoes, peeled and diced
1 carrot, sliced
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until softened.
Add curry powder and turmeric, and stir for 1 minute.
Add iguana meat, and cook until browned on all sides.
Pour in coconut milk and chicken broth. Bring to a simmer.
Add potatoes and carrots, and cook for 30-40 minutes until the meat and vegetables are tender.
Season with salt and pepper. Garnish with fresh cilantro before serving.
Iguana Vegetable Stew
Ingredients:
2 pounds iguana meat, cleaned and cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 teaspoons paprika
1 teaspoon oregano
1 bay leaf
4 cups chicken broth
2 potatoes, peeled and diced
2 carrots, sliced
Salt and pepper, to taste
Instructions:
Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and bell pepper, and sauté until softened.
Add iguana meat, and cook until browned.
Stir in tomatoes, paprika, oregano, and bay leaf. Cook for 5 minutes.
Add chicken broth, potatoes, and carrots. Bring to a boil.
Reduce heat and simmer for 45-60 minutes until the meat and vegetables are tender.
Season with salt and pepper before serving.
Mahi Mahi Recipe
Baked Mahi Mahi with Lemon Herb Sauce
Ingredients:
4 mahi mahi fillets
2 tablespoons olive oil
1 lemon, juiced and zested
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Preheat the oven to 400°F (200°C).
Place mahi mahi fillets in a baking dish. Drizzle with olive oil, lemon juice, and lemon zest.
Sprinkle minced garlic, oregano, thyme, salt, and pepper over the fillets.
Bake for 15-20 minutes until the fish is opaque and flakes easily with a fork.
Garnish with fresh parsley before serving.
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Kingfish Recipe
Pan-Seared Kingfish with Mango Salsa
Ingredients:
4 kingfish steaks
2 tablespoons olive oil
Salt and pepper, to taste
1 mango, diced
1/4 red onion, diced
1 jalapeño, seeded and minced
1/4 cup cilantro, chopped
1 lime, juiced
Salt, to taste
Instructions:
Season kingfish steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the kingfish steaks for 4-5 minutes on each side until cooked through and golden brown.
In a bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt to make the mango salsa.
Serve the seared kingfish with mango salsa on top.
Alligator Recipes
Fried Alligator Bites
Ingredients:
1 pound alligator meat, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
Vegetable oil, for frying
Lemon wedges, for serving
Instructions:
Marinate alligator pieces in buttermilk for at least 30 minutes.
In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
Heat vegetable oil in a deep pan to 350°F (175°C).
Dredge marinated alligator pieces in the flour mixture, shaking off excess.
Fry in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Serve with lemon wedges.
Alligator Jambalaya
Ingredients:
1 pound alligator sausage, sliced
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 cup long-grain rice
1 teaspoon Cajun seasoning
1 teaspoon thyme
Salt and pepper, to taste
Green onions, for garnish
Instructions:
In a large pot, sauté alligator sausage until browned. Remove and set aside.
Add onion, bell pepper, and garlic to the pot. Sauté until softened.
Stir in diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Add the sausage back to the pot and cook for another 10 minutes until the rice is cooked.
Garnish with green onions before serving.
Lobster Recipe
Grilled Lobster Tails with Garlic Butter
Ingredients:
4 lobster tails
1/2 cup butter, melted
4 cloves garlic, minced
1 lemon, juiced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Instructions:
Preheat the grill to medium-high heat.
Split the lobster tails lengthwise and gently lift the meat from the shell, keeping it attached at the base.
In a small bowl, mix melted butter, garlic, lemon juice, parsley, salt, and pepper.
Brush the lobster meat with the garlic butter mixture.
Grill the lobster tails, shell side down, for 5-7 minutes until the meat is opaque and slightly charred.
Serve with extra garlic butter on the side.
Wild Hog Recipe
Slow-Cooked Wild Hog Shoulder
Ingredients:
3-4 pound wild hog shoulder, bone-in
2 tablespoons olive oil
Salt and pepper, to taste
1 onion, sliced
4 cloves garlic, minced
1 cup chicken broth
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon cumin
Fresh thyme, for garnish
Instructions:
Season the wild hog shoulder with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the shoulder on all sides until browned.
Place onion slices in the bottom of a slow cooker. Add garlic, chicken broth, apple cider vinegar, brown sugar, paprika, and cumin.
Place the seared shoulder on top of the onions and cook on low for 8-10 hours until tender and falling off the bone.
Remove the shoulder, shred the meat, and serve with the cooking juices, garnished with fresh thyme.
Turkey Recipe
Whole Roasted Turkey with Herb Butter
Ingredients:
1 whole turkey (12-14 pounds), thawed
1 cup unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
Salt and pepper, to taste
2 lemons, halved
1 onion, quartered
4 cups chicken broth
Instructions:
Preheat the oven to 325°F (165°C).
In a bowl, mix butter, garlic, rosemary, thyme, sage, salt, and pepper.
Gently lift the skin of the turkey breast and spread half of the herb butter underneath. Rub the remaining butter over the turkey's skin.
Stuff the turkey cavity with lemon halves and onion quarters.
Place the turkey on a rack in a roasting pan. Pour chicken broth into the pan.
Roast the turkey for about 3-3.5 hours, basting every 30 minutes, until the internal temperature reaches 165°F (74°C).
Let the turkey rest for 20 minutes before carving and serving.