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. ...

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