Seared Tasman Sea Barramundi with Sautéed Shrimp, Red and Yellow Peppers and Jalapeño-Citrus Vinaigrette

Seared Tasman Sea Barramundi with Sautéed Shrimp, Red and Yellow Peppers and Jalapeño-Citrus Vinaigrette

2        Barramundi fillets (about 8 oz each)
1/2 lb    medium size peeled and deveined shrimp
olive oil
1        red bell pepper, cut in strips
1        yellow bell pepper, cut in strips
1        lime
1        lemon
1        orange
1        jalapeño
rice wine vinegar
1 1/2   cups light salad oil such as canola
2        tbsp honey
1        shallot, peeled

For the vinaigrette:

Stem and seed the jalapeño.  Zest the lemon, lime and orange then squeeze them and reserve the juice. In a blender add the jalapeño, half of the citrus zest and the honey. Measure the citrus juices and add rice wine vinegar until the total volume is 3/4 cup. Add this to the blender and blend on low until well combined and then drizzle in 1 1/2 cups of salad oil until thickened. Salt and pepper to taste.

Heat a cast iron or non-stick skillet on high heat until very hot (on the burner of an outside grill saves a smoky kitchen here). Salt, pepper and lightly oil the Barramundi fillets and place in the hot skillet. Sear for one minute and then turn and lower heat until cooked through – about 5-7 minutes.

Sauté the shrimp in a small amount of olive oil or butter, adding the pepper strips when the shrimp are almost cooked. Shrimp cooks very quickly and is done as soon as the color goes opaque.

Place the cooked Barramundi on a plate, top with the shrimp and pepper mixture and drizzle with the vinaigrette.

Enough for two servings and some leftover vinaigrette.

Barramundi is from the pristine waters of the Tasman Sea between Australia and Antarctica. Barramundi eats only plankton, has high amounts of omega-3, and is very low in toxins which makes it very healthy. Also, Barramundi is the number one healthy food we should eat in 2010 according to Dr. Oz (of Oprah and “You, The Owner’s Manual” fame).

Barramundi is a mild and flavorful white fish that Brad Hurley, 42nd St.’s owner, is a big fan of.

This recipe compliments of:

42nd St. Oyster Bar
Address: 508 W Jones St, Raleigh, NC 27603
Phone: 919-831-2811
Web: http://www.42ndstoysterbar.com