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Birthday Barramundi

mgd_egg
mgd_egg Posts: 476
in EggHead Forum
I had originally planned to have Chilean Sea Bass as a birthday treat tonight but the fish stank so I returned if for some Barramundi that I have never seen in the store before. I went with a parchment packet method that I found in a @cazzy post here on the forum (thanks for the help today). I seasoned the fish with EVOO and DP Raging River then added lemon slices, fresh thyme, tarragon, parsley. Then we added sautéed mushrooms, carrots, tomatoes and zucchini to the packets. The meal was fantastic and I would use this method again.  I wish I had a pick of the bread pudding dessert my wife made, it was incredible!


Cooked raised direct @350 for about 20 minutes. I should have pulled them a few minutes earlier but this method keeps the moisture in and is very forgiving.  My IT crept up to 150.


I swear there is a piece of fish under there.

Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    Happy birthday and great cook to the VIP.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • cazzy
    cazzy Posts: 9,136
    edited August 2015
    So glad that you enjoyed it!  It definitely goes fast and I'm happy it didn't get rubbery on y'all.

    Looks great and Happy Birthday!
    Just a hack that makes some $hitty BBQ....
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