Saltbush Pepperberry Crocodile Recipe – Australian Special
Saltbush Pepperberry Crocodile is an exotic dish that highlights unique Australian flavors. Saltbush and pepperberry are native Australian ingredients that lend a distinctive taste to the crocodile meat, which is lean and has a mild flavor, often compared to chicken or fish. This dish combines these elements into a flavorful, adventurous meal that’s both tender and spicy.
- Prep Time1 hr
- Cook Time12 min
- Total Time1 hr 12 min
Saltbush Pepperberry Crocodile Recipe Ingredients:
- 500 grams (1 lb) crocodile fillet (or substitute with chicken or fish)
- 1 tablespoon of saltbush leaves (fresh or dried; substitute with rosemary if unavailable)
- 1 teaspoon of dried pepperberries (crushed; substitute with black pepper if unavailable)
- 2 tablespoons of olive oil
- 1 tablespoon of soy sauce
- 1 tablespoon of lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon of honey
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Saltbush Pepperberry Crocodile Recipe
Prepare the Marinade: In a bowl, combine the olive oil, soy sauce, lemon juice, minced garlic, honey, crushed pepperberries, and saltbush leaves. Whisk well to blend all the flavors.
Marinate the Crocodile: Cut the crocodile fillet into bite-sized pieces or strips. Place the meat in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the Grill or Pan: Preheat a grill or a large skillet over medium-high heat. Lightly oil the grill grates or the pan to prevent sticking.
Cook the Crocodile: Remove the crocodile pieces from the marinade, letting any excess drip off. Grill or sear the pieces for about 3-4 minutes per side, or until the meat is cooked through and has a nice char. The internal temperature should reach at least 165°F (74°C).
Rest and Serve: Transfer the cooked crocodile to a plate and let it rest for a few minutes before serving. This allows the juices to redistribute and the flavors to settle.
Garnish: Garnish with freshly chopped parsley if desired. Serve hot.
Recipe Notes:
Substitutes: If crocodile meat is not available, chicken or firm fish like barramundi can be used as alternatives. Adjust cooking times accordingly based on the meat or fish used.
Saltbush: Fresh saltbush can sometimes be hard to find outside of Australia. Dried saltbush leaves are a good substitute, but if not available, rosemary or thyme can work in its place.
Pepperberry: Dried pepperberries give a unique, slightly fruity peppery flavor. If you can’t find them, black pepper is a suitable substitute, though the flavor will be different.
Marinating Time: For the best results, marinate the meat for at least 30 minutes to allow the flavors to penetrate. Longer marination will intensify the flavors.
Cooking Method: You can also cook the crocodile meat under a broiler or in a grill pan if an outdoor grill is not available. Ensure you cook until the meat is fully done but not overcooked to keep it tender.
