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

Virginia Clam Fritters

Ingredients:

12-18 shucked and chopped clams depending on size
1 egg
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
flour – as required
salt and pepper to taste

Prep Notes:

Shuck the clams, catching the juice in the bowl. You should end up with a pint of clams or more. Rinse the clams in their own juice.

Use scissors and remove stomaches from the clams. The remaining parts of the clams may be cut up into small pieces with scissors or chopped in a food processor.

Your local seafood shop may also offer fresh clams, shucked whole or chopped and ready to cook.

Instructions:

Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.

Blend in flour and stir until the batter becomes thick like pancake batter.

Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.

Spoon the batter mix into the oil when the pan is hot enough.

Cook until brown and then carefully flip the fritters.

Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.

Recipe source: www.fresh-seafood.net.

Seafood meals are often enhanced by a fine bottle of wine such as whites, Rieslings, etc. that will compliment and not overpower the taste of the seafood dinner. As the temperature of the days grow colder, I would suggest something a bit different for the spicier seafood dishes such as seafood cocktails, gumbo or even as an after dinner treat.

Port wine can be an excellent choice for that special occasion or after dinner treat when relaxing and discussing the day’s events. This is one of the often overlooked wines by those who are just learning about quality wines and/or have never experienced the robust tastes they possess. Like other categories of wine, port wine comes in many flavors and varieties. There are ruby, white, Madeira, and even California ports to choose from so try a wide variety to determine which is best for your personal tastes, budget and needs. Also keep in mind the tastes of your guests and the meal or gathering occasion. They will be complimenting you for quite some time on your meal and great taste!

If you already have a predetermined port wine in mind and want it delivered to your door step instead of chasing all around town, there is a place online specializing in fine quality port and complimentary wines at http://www.portwine2u.com.

1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 eggs
1/2 C. milk
1 tsp. salad oil

Fritter batter is used for chopped, cooked shrimp or ham, clams, cubed luncheon meat, corn, chopped apples, bananas or pineapple cubes, etc.
TO PREPARE FRITTERS: Stir about 1 cup suggested foods into fritter batter and mix well. Drop by level tablespoons into hot fat and fry about 5 minutes or until thoroughly cooked. Drain.
TO PREPARE SUGGESTED (AND OTHER) FOODS TO BE FRIED: Thaw frozen foods completely before frying. Dry food thoroughly before dipping in batter. Heat fat or oil (3 to 4″) to 375° in deep fat fryer or kettle. Measure all ingredients for choice of batter into bowl; beat with rotary beater until smooth.

1 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 C. milk
1/4 C. salad oil

Thin batter is used for whole shrimp, scallops, oysters, fish fillets, chicken pieces (partly cooked), eggplant slices, cauliflower florets, onion rings and zucchini slices. Also pineapple slices, quartered bananas, apple slices and apricot halves. Food preparation is same as for Fritter Batter.
TO PREPARE DEEP-FRY FOODS: Coat prepared food with flour; and with tongs or fork, dip food into thin batter. Allow excess batter to drip into bowl; fry in hot fat until golden brown. Drain.

2 C. Aunt Jemima buttermilk complete pancake mix
1 1/2 to 2 C. milk
1/4 tsp. pepper
1/4 tsp. garlic or onion powder (optional)
1/4 tsp. salt

Heat oil to 365°. Place pancake mix into a large bowl. Stir in milk and seasonings. Dip pieces of fish into batter; drain excess.

1/2 C. milk
2 eggs, slightly beaten
2 C. fine cracker crumbs
1/2 tsp. garlic salt
1/2 tsp. dried parsley
1/4 tsp. oregano
1/4 tsp. tarragon
1/4 tsp. pepper

Heat oil to 365°. In small bowl, thoroughly stir milk and eggs. Combine cracker crumbs and all seasonings in shallow plate. Dip fish into milk mixture and then crumb mixture.

1/4 cup well-drained India relish
3 Tbsp. minced green onion
2 Tbsp, minced parsley
1 Tsp. dry mustard
1 Tsp. paprika
1/2 Tsp. salt
garlic powder
Tabasco
2 cups of mayonnaise

Combine 1/4 cup well-drained India relish, 3 Tbsp. minced green onion, 2 Tbsp, minced parsley, 1 Tsp. dry mustard, 1 Tsp. paprika, 1/2 Tsp. salt, a pinch of garlic powder, a dash of Tabasco. Mix well and fold into 2 cups of mayonnaise. Chill well before using.

Don’t fail to garnish your sea food salads with a few capers, some sliced hard boiled eggs, a few nice strips of pimiento and some big, glossy olives. They all BELONG.

To 2 cups basic mayonnaise, add 3 T minced onion, 1 t lemon juice, 1/4 cup sweet pickle relish or chopped dill pickle, 1 t tarragon and 1 T minced parsley. Mix well and chill, allowing flavors to blend.

Makes 2 cups.

1 1/2 cups chili sauce
1 T tarragon vinegar
2 T prepared horseradish
1 t Worcestershire sauce
Dash Tabasco sauce
Ground pepper to taste

Combine all ingredients and chill well before serving.

Makes 1 1/2 cups.