- 24 ounces Abita Bayou Bootlegger (see note)
- 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
a medium saucepan, heat Abita Bayou Bootlegger, vinegar, and cane syrup
over medium-high heat; cook, stirring frequently, until reduced to a
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.
amberjack fillets dry with paper towels. Season with rosemary, thyme,
remaining 1 teaspoon salt, and remaining 1 teaspoon pepper.
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.
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.
- Root beer may be substituted.
Recipe courtesy of Chef Lyle Broussard