|Originally posted by Lilith |
Never quite figured out how to make the most of barramundi, can get very dry quickly if you let it. I'm most fond of trout.
Grill Barra for a short time, in foil, and open it up at the end for about a minute. Don't add anything in the beginning except a small (tiny) amount of butter, a small (again, tiny) amount of lemon juice, and a small amount of cracked pepper.
You can grill it open all the way as well, but I always fuck it up, (ends up too dry) so I won't comment