Seared Tasman Sea Barramundi with Sauted Shrimp

Seared Tasman Sea Barramundi with Sauted Shrimp

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

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TAGS: Food & Drink