[Phalanx]

Since I'm still getting into the croc thing just now, I got some more.
Segmented some and tried a light honeysoy which worked "ok" - but in all honesty, the flavour of the croc is so nice, it's best to just season lightly.

With the rest, which was a tail segment about 8 inches by 4 inches, I seared that on both sides, added very small amount of oregano, a dash of merlot & lemonjuice to help it along, salt/cracked black pepper, finely chopped ginger, and spread a little spicy plum sauce over the top, now THAT was nice.
Served rare in the middle, in slices.

Had that with some (spread of) wholemeal flatbread, asparagus sauteed with garlic and pinenuts, mixed green leaf salad, baby spinach, cheese, and a mixture of a chilli/tomato relish, finely sliced spanish onion and tomato with chopped corriander, grilled mushrooms and eggplant (aubergine) were served as as well.
Had some really hot habanero paste on the "wraps" I made.

Good dinner, really good.

For "dessert" we had nutella on bread. Ha.