Barramundi with Vanilla & Pomegranate CashewsGrill Master: Paul Sirmon | Short URL: This is the short link." />
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.
|Type of Technique:||Grilling|
|Type of Grill Used:||Gas|
|Type of Seafood:||Barramundi|
Dood, I give you a 5 outta 5 for the photography alone. 🙂 Looks delish, but you shore cayn tayke pictyurs!
Thanks man. I just got lucky. By the way I’ve perused your Design View website quite a bit. Good stuff.