Pan Seared Amberjack with Local Mixed Greens and Warm Crawfish Vinaigrette
Recipe Courtesy of Chef Jude Tauzin, Village Café, Lafayette
Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette
Preheat oven to 400ºF.
Season fish with Tony's seasoning, salt, and pepper.
Drizzle olive oil into a large skillet set over high heat.
When pan is smoking add amberjack.
Reduce heat to medium-high. Allow fish to caramelize, about 2 minutes. Flip fish and repeat.
Place fish in oven to complete cooking, about 8 minutes or until fish flakes easily with a fork.
Add butter to a saute pan set over high heat.
Add crawfish tails and toss occasionally until heated through.
Season with Tony's seasoning. Remove from heat.
Whisk in Creole mustard and rice wine vinegar. Slowly drizzle in olive oil.
Divide greens evenly among 4 plates.
Top with fish and divide vinaigrette evenly among plates.
Scatter radishes atop.
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