BBQ Grail
10-19-2009, 10:56 PM
The beginning of my most recent blog post on barramundi. Salsa recipe and cooking pron is here...
Rest of the pictures and instructions is here (http://thebbqgrail.com/2009/10/19/wood-planked-barramundi-with-mango-salsa/).
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 (http://en.wikipedia.org/wiki/Barramundi)
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
http://thebbqgrail.com/wp-content/uploads/2009/10/Mango-Salsa1.jpg (http://thebbqgrail.com/wp-content/uploads/2009/10/Mango-Salsa1.jpg)
One other picture
http://thebbqgrail.com/wp-content/uploads/2009/10/Barramundi4.jpg
Rest of the pictures and instructions is here (http://thebbqgrail.com/2009/10/19/wood-planked-barramundi-with-mango-salsa/).
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 (http://en.wikipedia.org/wiki/Barramundi)
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
http://thebbqgrail.com/wp-content/uploads/2009/10/Mango-Salsa1.jpg (http://thebbqgrail.com/wp-content/uploads/2009/10/Mango-Salsa1.jpg)
One other picture
http://thebbqgrail.com/wp-content/uploads/2009/10/Barramundi4.jpg