Sport Diver's Ocean-Friendly Seafood Recipe

[sportdiver_editor]

Florida Barramundi with Citrus-Braised Hearts of Palm, Spinach and a Laughing Bird Shrimp Remolaude
-Serves 4


For the spinach and hearts of palm:

1# hearts of palm, uncooked and fresh (not canned)
1# Bloomsdale spinach (use swiss chard if cannot find Bloomsdale)
1 orange, segmented and juice reserved
1 grapefruit, segmented and juice reserved
Juice of 1 lime
1 large shallot minced
2 tablespoons butter

Method: In a saute pan, add butter, shallots and hearts of palm; season with salt and pepper, when tender add spinach; add the the juices and citrus segments and just warm though. Season to taste.


Laughing Bird Shrimp Remoulade

1 # LB shrimp, cooked and chilled (I prefer to poach in a court Bouillon) but can easily be done in a saute pan
2 cups homemade garlic aioli
3 tablespoons diced capers
2 tablespoons minced shallot
2 tablespoons chopped pickle
2 tablespoons chopped parsely
1 tablespoon chopped tarragon
1 teaspoon hot sauce (tabasco or another brand that has a good amount of vinegar)

Method: In a bowl, combine all of the ingreidients, season to taste with salt and pepper and keep chilled until ready to use.


Barramandi

4 6- to 7-ounce fillets, skin on
3 tablespoons grapeseed or canola oil
salt and pepper

Method: In a large saute pan over high-medium heat, add oil and when it starts to dance, or just barely smoke, season the fillets, and add to the pan skin side down, lower heat and cook 90 percent on skin in a hot oven for 5-7 minutes; flip and baste with whole herbs and butter, and place on a paper towel to absorb any excess fat before placing on the hearts of palm and spinach; top with a nice dollop of the shrimp remoulade.


Special thanks to Chef Brandon McGlamery of Luma on Park restaurant in Winter Park, Florida.