Pan Seared Amberjack with Local Mixed Greens and Warm Crawfish Vinaigrette

Main Course

Recipe Courtesy of Chef Jude Tauzin, Village Café, Lafayette

Serves 4



  • 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

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

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette


Video of Cooking Demonstration Available


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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