From: Executive chef David Greenwell, 42nd St. Oyster Bar, Raleigh, NC. Yield: 2 servings.
2 Barramundi fillets (about 8 oz. each)
½ lb. medium-size peeled and deveined shrimp
as needed, olive oil
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 lime
1 lemon
1 orange
1 jalapeño
as needed, rice wine vinegar
1½ cups light salad oil, such as canola
to taste, salt and pepper
2 Tbsp. honey
1 shallot, peeled
For vinaigrette: Stem and seed the jalapeño. Zest the lemon, lime and orange, then squeeze them and reserve juice. In blender, add jalapeño, half the citrus zest and honey. Measure citrus juice and add enough rice wine vinegar so total volume is ¾ cup. Add this to blender and blend on low until well-combined. Drizzle in 1½ cups of salad oil until thickened. Salt and pepper to taste.
For Barramundi: Heat cast iron or non-stick skillet on high heat until very hot. Salt, pepper and lightly oil Barramundi fillets and place in hot skillet. Sear for 1 minute; turn and lower heat until cooked through, 5-7 minutes.
Saute shrimp in small amount of olive oil or butter, adding pepper strips when shrimp are almost cooked. Shrimp cooks quickly and is done as soon as the color goes opaque.
Place cooked Barramundi on plate; top with shrimp and pepper mixture; drizzle with vinaigrette.