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

1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.

1 1/2 lbs halibut steaks, skinned and cut into 1-inch cubes
2 T soy sauce
Avocado Dip (recipe follows)
West Coast Dip (recipe follows)
Vegetable oil
6 T whipping cream
1/2 cup flour
Assorted raw vegetables
Chilled cooked shrimp or crab meat

Avocado Dip

1 large avocado, peeled and cut up
2 medium tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
4 oz cream cheese, softened
2 cloves garlic, cut up
1 t tomato paste
1 t salt
Dash cayenne pepper
Parsley sprig

West Coast Dip

1/2 cup sour cream
1/4 cup mayonnaise
3 T minced mango chutney
2 T lime juice
2 T whipping cream
Lime twist or thin slice

Toss cubed fish with soy sauce; cover and refrigerate, stirring occasionally for 1 hour. Prepare the dips and set aside. In a large skillet, heat 2 inches of oil to 375*F. Drain fish and pat dry with paper towels. Dip the fish into cream, then flour, and fry by thirds until golden, about 2 minutes on each side. Drain on paper towels. Arrange the fish on a serving platter with the raw vegetables and shrimp or crab meat; serve with the dips.

Serves 8-10.

Avocado Dip

Place all ingredients except parsley in blender or food processor and blend until smooth. Place in serving bowl and garnish with a sprig of parsley.

Makes 2 cups.

West Coast Dip

Combine all ingredients except lime in a small bowl and mix well. Garnish with a lime twist or thin lime slice.

Makes 1 cup.

frozen or fresh lobster tails
1/2 cup minced water chestnuts and bamboo shoots
salt
pepper
garlic powder
5 Tbsp. butter or oil
2 lbs, cleaned, raw shrimp
1 1/2 cups chicken broth
1 egg
2 1/2 Tbsp. cornstarch
1/4 cup water
3 or 4 chopped scallions
1 can bean sprouts
hot rice
Soy Sauce

We just can’t claim shrimp as our very own, for they are international favorites, citizens of the world. Surely this recipe should prove something.

You may use the frozen or fresh lobster tails. Boil 2 of them and put the cooled meat thru the food chopper. Add 1/2 cup each of minced water chestnuts and bamboo shoots, along with salt, pepper and a fleck of garlic powder. Simmer this mixture for 5 minutes in 5 Tbsp. butter or oil. Add 2 lbs, of cleaned, raw shrimp with 1 1/2 cups of chicken broth and simmer for 10 minutes. Beat 1 egg; add a little of the juice of the pan, then stir into the shrimp and cook for 3 minutes. Smooth 2 1/2 Tbsp. cornstarch with 1/4 cup water and stir it into the shrimp. Cook until thickened. Add 3 or 4 chopped scallions and 1 can well drained bean sprouts; cook only until well heated. Serve with lots of hot rice and have the Soy Sauce handy.

2 lbs. raw shrimp (shelled and deveined)
1 qt. of water
1 Tsp. salt
1/2 Tsp
cayenne
1 Tbsp. pickling spices
minced parsley and chives
1 Tbsp. dry mustard
1 cup French dressing

Shell and devein 2 lbs. of raw shrimp. In a saucepan put 1 qt. of water, 1 Tsp. salt, 1/2 Tsp, cayenne, 1 Tbsp. pickling spices and bring to a boil. Add the shrimp. Cook for 8 minutes and cool in the broth. In a serving bowl, put a layer of shrimp. Sprinkle lightly with minced parsley and chives. Continue this until all are used. Add 1 Tbsp. of dry mustard to 1 cup of French dressing. Pour over shrimp and chill well for a few hours before serving.

2 lbs. of large, raw shrimp
4 Tbsp. shortening
4 Tbsp, flour
1/4 cup minced onion
2 Tbsp. each of minced celery and chopped tomatoes
2 cups clam broth
1/2 Tsp. thyme
1 bay leaf
2 Tbsp. minced parsley
minced garlic clove
salt
pepper
rice

Shell and devein 2 lbs. of large, raw shrimp. Make a roux of 4 Tbsp. of shortening and 4 Tbsp, flour; add 1/4 cup minced onion, 2 Tbsp. each of minced celery and chopped tomatoes, 2 cups clam broth and the shrimp. Now add 1/2 Tsp. thyme, 1 bay leaf, 2 Tbsp. minced parsley and a minced garlic clove. Simmer no longer than 20 minutes. Add salt and pepper to taste and serve over steamed rice.

largest shrimp (headless with shell)
See directions for other options

Use largest shrimp, headless of course. Wash, but do not shell them. String shrimp on skewers and place under broiler or over coals. Baste twice while broiling total cooking time is 8 minutes.

ANOTHER WAY
Marinate shelled, raw shrimp for an hour or two in Bar B Q sauce and then broil.

OR Shelled, raw shrimp may be marinated in melted butter seasoned with a fleck of garlic powder, salt, pepper and some curry powder. Then broil, basting once.

SAUCE FOR MARINATING
Into a large saucepan, put 1 cup of cooking oil and 1 cup of ground onion. Cook until soft, but do not brown. Add 1 cup of tomato sauce, 1/2 cup of Worcestershire, 1 cup red wine vinegar, 1/2 cup brown sugar, 1 green pepper finely minced, 1/4 cup minced parsley, 1 Tsp. rosemary, 1/2 Tsp, thyme. This is to be simmered for 30 minutes before using. You may wish to add cayenne or datil pepper. This is a fine sauce for use on meat to be barbecued.

24 jumbo shrimp
salt and pepper
4 Tbsp. each of minced onion and celery
2 oz. butter
4 Tsp. sherry
2 cups crab meat
1 1/2 cups cream sauce
1 beaten egg
1 Tsp. each of dry mustard
Worcestershire
grated parmesan cheese
mustard pickle

Shell and devein 24 jumbo shrimp. Cut deeply, but do not split them. Put shrimp, opened flat, on a shallow pan, sprinkle lightly with salt and pepper and broil 3″ from flame for 7 minutes. Simmer 4 Tbsp. each of minced onion and celery in 2 oz. butter, and 4 Tsp. sherry and cook for 5 minutes. Combine 2 cups crab meat, 1 1/2 cups cream sauce, 1 beaten egg, 1 Tsp. each of dry mustard, and Worcestershire. Combine the mixtures and stir well. Drain excess juice from the broiled shrimp. Divide the stuffing into 24 balls and pat one on each shrimp. Sprinkle generously with grated parmesan cheese and bake in a 400′ oven until brown. Serve old fashioned mustard pickle with these.

4 Tbsp. butter
4 Tbsp. flour
2 cups canned clam broth
4 Tbsp. butter
1/4 cup of finely minced onion
1/8 cup minced bell pepper
1 cup of canned button mushrooms
salt
pepper
garlic powder
1 large tomato
bay leaf
thyme
tarragon
2 cups of raw shrimp split
1 scant cup of white wine
1/4 cup butter
1 cup rice
2 cups hot water
2 Tsp. Spice Island Chicken Stock Base
pinch of salt

You will need 2 saucepans to start with. In one pan, melt 4 Tbsp. butter and add 4 Tbsp. flour. Then gradually stir in 2 cups of canned clam broth. Stir until thickened and cook for 10 minutes. In the second saucepan, melt 4 Tbsp. butter and in it sauté 1/4 cup of finely minced onion and half that amount of minced bell pepper for 3 minutes. Then add 1 cup of canned button mushrooms, salt, pepper and a fleck of garlic powder. Combine, the two mixtures; add 1 large tomato, peeled and chopped fine, a bay leaf and a fleck each of thyme and tarragon. Have 2 cups of raw shrimp split; add these with 1 scant cup of white wine; simmer for 20 minutes. Do not over cook.

WILD RICE
In a sauce pan, melt 1/4 cup butter; add 1 cup rice and stir well. Add 2 cups hot water, 2 Tsp. Spice Island Chicken Stock Base and a pinch of salt. Cover with a well fitted lid and cook for 25 minutes, or until all of liquid is absorbed. Fluff with a long tined fork and set in a warm place for 10 minutes.

1/2 lb, cream cheese
1/3 cup heavy cream
1/4 Tsp. salt
1/3 cup mayonnaise
1 Tsp, each of minced onion and chives
fleck of garlic powder
1/2 lb, of finely ground steamed shrimp
1/4 Tsp. Tabasco
small rounds of crisp toast
assortment of crackers

In an electric blender, whip 1/2 lb, cream cheese and 1/3 cup heavy cream. When fluffy, add 1/4 Tsp. salt, 1/3 cup mayonnaise, 1 Tsp, each of minced onion and chives, with a fleck of garlic powder. Blend well and add 1/2 lb, of finely ground steamed shrimp with 1/4 Tsp. Tabasco. Serve on small rounds of crisp toast and an assortment of crackers.