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Lemon Myrtle Crusted Crocodile

  • Writer: The Rainbow Team
    The Rainbow Team
  • Jul 2, 2014
  • 1 min read

(entree for 4 or main for 2)

Ingredients

500g Crocodile tail

2 Tsp ground Lemon Myrtle

Gently roll the crocodile in Lemon Myrtle lightly covering the outside.

Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.

Served with salad (cos lettuce, grape tomatoes, red onion rings and avocado tossed in a dressing (half bush tomato vinegar, half macadamia oil) and potato mashed with Rainforest Macadamia Nut Oil and salt to taste.

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