Seared Tasman Sea Barramundi with Sauteed Shrimp, Red and Yellow Peppers and Jalapeno Citrus Vinaigrette
By: David Greenwell, 42nd St. Oyster Bar
According to Dr. Oz, barramundi is the number one healthy food we should eat in 2010. If you prepare this mild and flavorful white fish like Chef Greenwell, you'll find it an easy way to get those healthy omega-3s - something every mother can appreciate.
Notes
Get other wonderful recipes for Mother's Day in our free, downloadable eCookbook, Celebrate Mom: 26 Terrific Mother's Day Recipes.
Ingredients
- 2 barramundi fillets (about 8 oz each)
- 1/2 pound 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 jalapeno
- rice wine vinegar
- 1 1/2 cup light salad oil such as canola
- 2 tablespoon honey
- 1 shallot, peeled
Instructions
Vinaigrette
- Stem and seed the jalapeno.
- Zest the lemon, lime and orange then squeeze them and reserve the juice.
- In a blender add the jalapeno, 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.
Barramundi
- 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.