Pan Seared Amberjack with Warm Potato and Crawfish Salad


24 ounces Abita Bayou Bootlegger (regular root beer may be used)

1 cup apple cider vinegar

1 cup cane syrup

1 tablespoon olive oil

3 tablespoons diced yellow onion

¾ pound diced and blanched Yukon gold potatoes

3 tablespoons capers

2 tablespoons chopped garlic

1½ teaspoons salt, divided

1½ teaspoons ground black pepper, divided

¾ pound cooked crawfish tails

4 (6-ounce) amberjack fillets

4 ounces chopped fresh rosemary

4 ounces chopped fresh thyme leaves

1½ cups clarified butter

3 ounces fresh arugula

½ cup chopped tomato

4 ounces grated Parmesan cheese

Garnish: fresh arugula, fresh lemon juice

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. 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. Pat amberjack fillets dry with paper towels. Season with rosemary, thyme, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. 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. 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.

By Chef Lyle Broussard