11
Jun
Barramundi with Vanilla & Pomegranate Cashews
Grill Master: Paul Sirmon | Short URL: This is the short link." />Rate This Cookout
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First I started with some of these Sahale Cashews with Pomegranate and Vanilla.
Then I smashed ’em up like so.
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.
Battle Armor:
| Type of Technique: | Grilling |
|---|---|
| Type of Grill Used: | Gas |
| Type of Seafood: | Barramundi |
| Side Dishes: | broccoli |
About the Warrior
Profile: https://bbqwar.com/warriors/paul-sirmon
About:
I love to grill. Mostly because it gives me less dishes to do. If I wasn't a designer I'd go to culinary school. I'm a big fan of food and especially burgers. My restaurant test is usually the burger. If they can make a good one then the rest is probably good too. Flawed psychology I know, but hey, I love burgers. Oh and I suck at keeping up with my recipes. My measuring technique is "a little of this and a little of that". Seems to be working well for me so far.