Amberjack with Warm Potato and Crawfish Salad

Ingredients

1. 24ounces Abita Bayou Bootlegger (see note)
2. 1cup apple cider vinegar
3. 1cup cane syrup
4. 1tablespoon olive oil
5. 3tablespoons diced yellow onion
6. ¾pound diced and blanched Yukon gold potatoes
7. 3tablespoons capers
8. 2tablespoons chopped garlic
9. 1½teaspoons salt, divided
10. 1½teaspoons ground black pepper, divided
11. ¾pound cooked crawfish tails
12. 4(6-ounce) amberjack fillets
13. 4ounces chopped fresh rosemary
14. 4ounces chopped fresh thyme leaves
15. 1½cups clarified butter
16. 3ounces fresh arugula
17. ½cup chopped tomato
18. 4ounces 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. Root beer may be substituted.

Recipe courtesy of Chef Lyle Broussard
https://www.louisianacookin.com/pan-seared-amberja...