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Pan Seared Amberjack with Crawfish and Potato Salad

This “Throwback Thursday” we’re featuring Chef  Lyle Broussard’s Pan Seared Amberjack from the 2016 Chefs to Watch dinner. Chef Broussard specializes in barbecue and seafood at the Jack Daniel’s Bar & Grill at L’Auberge Hotel and Casino in Lake Charles, Louisiana. His secret to perfect seared amberjack? Make sure your pan is really hot and your fish is really dry before beginning to sear. “What a lot of people get wrong when they’re searing fish is that it sticks to the pan,” explained Broussard. “I actually take the back of my knife and scrape all the moisture off the top.”

Try this classic South Louisiana recipe for pan seared amberjack today.

Pan Seared Amberjack with Warm Potato and Crawfish Salad
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Ingredients
  1. 24 ounces Abita Bayou Bootlegger (see note)
  2. 1 cup apple cider vinegar
  3. 1 cup cane syrup
  4. 1 tablespoon olive oil
  5. 3 tablespoons diced yellow onion
  6. ¾ pound diced and blanched Yukon gold potatoes
  7. 3 tablespoons capers
  8. 2 tablespoons chopped garlic
  9. 1½ teaspoons salt, divided
  10. 1½ teaspoons ground black pepper, divided
  11. ¾ pound cooked crawfish tails
  12. 4 (6-ounce) amberjack fillets
  13. 4 ounces chopped fresh rosemary
  14. 4 ounces chopped fresh thyme leaves
  15. 1½ cups clarified butter
  16. 3 ounces fresh arugula
  17. ½ cup chopped tomato
  18. 4 ounces grated Parmesan cheese
  19. Garnish: fresh arugula, fresh lemon juice
Instructions
  1. In a medium saucepan, heat Abita Bayou Bootlegger, vinegar, and cane syrup over medium-high heat; cook, stirring frequently, until reduced to a thick syrup.
  2. In a large saucepan, heat oil over medium-high heat. Add onion, and cook until tender. Add potato, capers, garlic, ½ teaspoon salt, and ½ teaspoon pepper; cook until potato is tender. Add crawfish, and cook until heated through. Set aside.
  3. Pat amberjack fillets dry with paper towels. Season with rosemary, thyme, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper.
  4. Heat a large skillet over medium-high heat until just smoking. Add butter, and cook until hot. Add amberjack, and baste with butter from pan until cooked three-fourths through. Set aside.
  5. Add arugula and tomato to potato salad. To serving plates, add potato salad, and top with Parmesan and amberjack. Drizzle plates with cane vinegar syrup. Garnish with arugula and lemon juice, if desired.
Notes
  1. Another brand of root beer may be substituted.
Chefs to Watch http://www.chefstowatch.com/
2016-12-15T09:53:37+00:00

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