The bbq/grilling menu lately has been a little heavy on the beef, pork and chicken proteins so a little seafood was in order for dinner last night. After some consultation with my Facebook “friends” I decided to give Barramundi a try.
Barramundi have white, flaky flesh, though the larger freshwater ones commonly carry a lot of body fat. Saltwater barramundi, however, have a general reputation as good eating. –Courtesy of Wikipedia
I wanted something a little different than a normal tarter sauce for the fish so I made some Mango Salsa to top the fish.
Mango Salsa Recipe:
- 1 whole mango, peeled and chopped
- 1/2 red onion finely chopped (I think next time I’ll only use 1/4 onion)
- 1 small cucumber, peeled, seeded and chopped
- 1 jalapeno, seeded, finely chopped (want more heat, leave in the seeds and veins)
- 3 tbls Cilantro, finely chopped
- 3 tbls lime juice
After soaking a Sugar Maple Wood Plank for 45 minutes in water I dried it and oiled it up with olive oil. (Read about Maine Wood Planks here) And then laid the fish on top of the plank.
The barramundi was seasoned with Todd’s Cajun Dirt. Cajun Dirt is a new addition to Todd’s other great products.
I should have used twice as much Dirt. The flavor was fantastic but it got a little lost with the jalapeno in the salsa.
In order to keep the plank from burning I placed it on a foil wrapped cookie sheet. The fish was cooked over medium hot coals for about 45 minutes.
Eventually I cut the barramundi filet into three pieces because we were getting a little impatient to eat.
Celeste has been baking some fantastic bread using the book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
No pictures of the final plate came out well enough to put on the blog. The barramundi was fantastic, it has an interesting texture that’s very dense and fatty. Give it a try yourself.
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