• four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
• ​1/2 cup finely ground pecans
• ​1 teaspoon Creole seasoning
• ​2 tablespoons butter, melted
• ​1 - 2 cloves garlic, pressed or finely minced
• salt and pepper to taste
• ​Lemon wedges as needed

Pecan-Crusted Fish

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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

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