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Pan Seared Amberjack with Local Greens and Crawfish Vinaigrette

Description

Recipe Courtesy of Chef Jude Tauzin, Village Cafe, Lafayette

Course:
Entrée
Servings:
4
Level:
Intermediate
Occasion:
Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    15 mins
  • Ready In:
    5 mins

Ingredients for Fish

  • 4 5-ounce amberjack filets
  • 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Ingredients for Crawfish Vinaigrette

  • 1 tablespoon butter
  • 1/2 pound Louisiana crawfish tails
  • 1/2 teaspoon Tony Chachere's More Spice seasoning
  • 1 tablespoon Creole mustard
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil
  • 2 cups washed greens or lettuces of choice
  • 4 small red radishes, thinly sliced

Preparation Directions for Fish (video)

  1. Preheat oven to 400ºF. Season fish with Tony's seasoning, salt and pepper.
  2. Drizzle olive oil into a 12" Signature Series skillet set over high heat.
  3. When pan is smoking add amberjack. Reduce heat to medium-high. Allow fish to caramelize, about 2 minutes. Flip fish and repeat.
  4. Place fish in oven to complete cooking, about 8 minutes or until fish flakes easily with a fork.

Preparation Directions for Vinaigrette

  1. Add butter to a saute pan set over high heat. Add crawfish tails and toss occasionally until heated though. 
  2. Season with Tony's seasoning. Remove from heat. Add Creole mustard and rice wine vinegar.
  3. Slowly drizzle in olive oil.

Preparation Directions Presentation

  1. Divide greens evenly among 4 plates.
  2. Top with fish and divide vinaigrette evenly among plates.
  3. Scatter radishes atop. Serve.

Suggested Cookware