Then I used some of this Martha Wrap which I’ve found to be very wonderful. It’s parchment and foil in one. Pretty slick.
Next the Barramundi gets a nice coat of the crushed cashews plus a little salt and pepper.
I wrapped ’em up and threw on the grill. Those other pouches have broccoli and jalapeño respectively.
I then sliced up some pears and a strawberry. I cooked them up in nice Shiner Ruby Redbird bath with a couple small slices of jalapeño. Added a little brown sugar.
Here it is all plated up nice.
Overall this was a pretty good dish. The cashews and vanilla really added a nice flavor to the Barramundi. A bite of that with a little pear and it was just heavenly. The little bits of jalapeño added a nice subtle bite.
|Type of Technique:||Grilling|
|Type of Grill Used:||Gas|
|Type of Seafood:||Barramundi|