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Add 1 ounce of the vegetable oil to the pan.1 clove garlic and 1 equal part ginger, minced well together.1 ounce Spanish chorizo, casing removed and crumbled.3 shrimp, peeled and deveined (seasoned with piri piri, lemon, lime, orange juice, adobo).Add the citrus, spice and fresh herbs, and set to the side with the fish while you prepare the rice.Swirl well until the butter melts into a sauce.When the fish is finished cooking, remove it from the pan onto a plate, and fold the garlic and butter into the pan.Transfer the pan to the oven to finish cooking, about 5-7 minutes, or until the fish reaches an internal temperature of 135 degrees so that it can carry over perfectly to 145 degrees as it rests.When slightly cooled, fold in the extra virgin olive oil, and turn over the fish onto the uncooked side.Remove the pan from the heat, and let the fish continue to cook on the seared side and cool slightly.Then ladle the oil into the pan, and gently place the fish in the hot oil to sear well for one minute or until golden and crisp.Heat a nonstick pan or cast-iron skillet over high heat until very hot.1 tablespoon Florida citrus and spice (juice of orange, lemon, grapefruit, lime, tajin hot sauce).Local Market Fish, Tampa street style fried rice, broccolini and gremolata “This is influenced by the Latin culture that is on my kitchen and the Tampa area,” King explained.
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“Chaufa is the Latin version of fried rice,” explained Complex Chef James King of Restaurant 211. It’s a dish that screams Tampa.Ī fresh catch like black grouper - along with Peruvian flavors.