Had my Gator Sunday night and it was awesome.
Made a sauce piquant. Peanut butter colored roux, then added chopped pepper, celery, onion, parsley, garlic and chives. Then after cooking a bit added tomatoes, tomato sauce and water. I through in some leftover sauteed mushrooms.
Added thyme, basil, chipotle powder, mace, cloves, S&P, pound of crawfish tails, Chile powder and lemon juice. There is where I screwed up....too much lemon juice...the taste was tart and a little bitter (harsh). It didn't have the Cajun flavor I was looking for. Added sugar till the lemon effect was knocked down, then added a bunch of cajun spice blend from Emeril recipe and a found jar of Penzeys Cajun spice ( a ton of it.
The Gator fillet was sliced 3/8" thick, breaded and sauteed in butter. It turned out to be SUPER tender and tasty. The cooked down sauce piquant had way out there boldness, but was perfect with the Gator. Fresh coleslaw with a Lager finished it off perfect.