Pan Seared Amberjack with Local Mixed Greens and Warm Crawfish Vinaigrette | Louisiana Kitchen & Culture

Ingredients

• 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
• 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