AllenOK
New member
Another special, but on the weekend special menu. This one is easy-squeezie!
I skinned and portioned the barramundi into 6 - 7 oz portions. All were doing is seasoning with salt and pepper, and grilling until they are almost done, allowing carry-over cooking to finish the fish. Served with a baker and asparagus. I've topped the fish with an herbed compound butter made by mixing Herbs de Provence, fresh garlic, and lemon juice into softened butter.
I skinned and portioned the barramundi into 6 - 7 oz portions. All were doing is seasoning with salt and pepper, and grilling until they are almost done, allowing carry-over cooking to finish the fish. Served with a baker and asparagus. I've topped the fish with an herbed compound butter made by mixing Herbs de Provence, fresh garlic, and lemon juice into softened butter.