re: Cooking Blackened Alligator

I have always used clarified butter (equal parts unsalted butter and margerine, cooked down and boiled out for 20 minutes.

I season my meat, then dip it in the clarified butter, and sear it in the cast iron skillet. This gives you a great crust and no sticking. I picked up this method working at Copeland's back in college and have stuck with it.

For a white sauce just make a simple white remoulade.