Florida Seafood Recipe

Preparation
Preheat oven to 300 degrees F. To make a water bath, fill a shallow rectangular glass baking dish with 1 inch of hot water and place in preheated oven. Place tenderized meat on plastic wrap on a cutting board and season with the marinade, salt and pepper. Roll meat into tight rolls and place in a baking dish; then put dish into the water bath in the oven. Cook until meat temperature reaches 130 degrees F. Remove meat from oven and cool. Heat the oil to 350 degrees F in a deep fryer. In a blender, combine panko and almonds; blend well. In three separate flat plates, place flour, beaten eggs, and almond-panko mixture. Coat the meat rolls first with flour then dip into egg wash and finish with the almond panko mixture. Fry for 5 minutes until golden brown. Slice rolls into 1/2 inch medallions and top with chives to serve. Serve with coconut basmati rice, mango chutney, roasted tomatoes and cucumber rolls.

Yield
4 servings

Preparation
Place all ingredients for the marinade in a blender and blend well. Place in a plastic covered container and store in refrigerator.

Yield
1 cup

Preparation
Place all ingredients except Indian Marinade and Curry Jus in a braising pot or pressure cooker. Cover and cook ribs over low heat for 1 hour until tender. Remove ribs from pan and pull the meat off the bones. Place meat in a small bowl and season with the Indian Marinade and Curry Jus. Serve with alligator tail medallions, coconut basmati rice, mango chutney, roasted tomatoes and cucumber rolls.

Yield
4 servings

Nutritional Value Per Serving
Calories169, Calories From Fat 14, Total Fat 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 18mg, Total Carbohydrates 33g, Protein 7g, Omega 3 Fatty Acid 0g

Preparation
In a small pot add the first 5 ingredients; heat over medium heat until wine is reduced to almost dry. Add the brown chicken stock and heat until reduced by half. Whisk in the curry oil, salt and pepper. Set aside and keep warm until ready to use.

Yield
1/2 cup