Crocodile Fillets with Rosemary Sauce


  • 2 x 200g crocodile fillets
  • 20ml lime juice
  • 2 spring onions
  • 30g butter
  • Fresh rosemary leaves
  • 40ml dry vermouth
  • 120ml fish stock
  • 60ml cream
  • Salt and pepper


  1. Season crocodile fillets with salt and pepper.
  2. Dry fry the crocodile fillets on a barbecue or non-stick frying pan for about 2 minutes each side.
  3. Sprinkle with lime juice and set aside.


  1. Heat butter in a frying pan, add spring onions and fry for about 1 minute.
  2. Add rosemary leaves and dry vermouth and reduce until almost dry, add fish stock, and reduce by half.
  3. Add cream and reheat until just about boiling point.
  4. Season to taste.
  5. Pour sauce through a strainer.
  6. Place spoonfuls of sauce on a plate and place crocodile fillet on it.

Serve with steamed vegetables.

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