Upcoming Events

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Art is the Driving…

Dec 4 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Celebration in the…

Dec 04, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christian Marclay's…

Dec 4 - 4, 2016
THE CLOCK by Christian Marclay comes to New Orleans! Never before exhibited in… more

Christmas New Orleans…

Dec 4 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 4 - 4, 2016
  French Quarter Festivals, Inc. (FQFI) proudly presents the free… more

Create a Cig Presents…

Dec 4 - 4, 2016
Create A Cig in Kenner will be hosting a nonprofit event Pictures with Santa… more

Historic New Orleans…

Dec 04, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 4 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Jefferson Performance…

Dec 4 - 11, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Magazine St. Holiday…

Dec 4 - 18, 2016
Dat Dog’s Magazine Street location will also transform during the first… more

Mama's Music

Dec 04, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Marche Créole

Dec 04, 2016
Marche Créole is an exciting new market selling fresh farm to table… more

Miracle on Fulton…

Dec 4 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Modgun by Robert…

Dec 4 - 18, 2016
The public is invited to tour the newly installed ModGun by Robert Tannen, the… more

New Orleans Saints vs…

Dec 4 - 4, 2016
The New Orleans Saints & the Detroit Lions kick-off at 12:00 pm. more

Newcomb Art Museum -…

Dec 4 - 30, 2016
Featuring work by nine women artists from the island continent, this exhibition… more

The New Movement…

Dec 4 - 18, 2016
The future begins at Beta, as the latest talents emerging from TNM's… more

The New Movement…

Dec 4 - 18, 2016
Sunday night is home to School Night at TNM - a show that features the… more

The NORDC/NOBA Center…

Dec 4 - 4, 2016
 It's that time of year again! This holiday season, bring the whole family… more

World Famous Gospel…

Dec 4 - 25, 2016
Join us for our new Gospel Brunch experience which includes local talent… more

Art is the Driving…

Dec 4 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
OVG Guide Widget 1

New Orleans Marriott's 5 Fifty 5's Red Fish on the Half Shell

Ingredients:
• 1ea 12oz Red Fish Filet (skin on with scales)
• 6 Tablespoons garlic herb butter (recipe below)
• 1 Cup Cleaned Spinach
• 1 pint Grape Tomatoes
• 1 Tablespoons Flake Sea Salt
• Kosher Salt
• Cracked Black Pepper (to taste)
• Tsp Fresh Lemon Juice
• 2 Tablespoons Herb Puree (recipe below)
• 4 Tablespoons Olive Oil
• 1ea grilled lemon

Fish Method of Preparation:
Place the filet on a large plate and lightly coat with the oil. Season liberally on the flesh side of the fish with the sea salt and black pepper. Start cooking the fish flesh side down first on a hot grill. Flip the fish over and grill for an additional 7-10 minutes. During this time place 2-3 spoons of the garlic butter on the fish and allow to melt and run over onto the flames. Do this 2-3 times during the cooking process. This will cause the flames to lightly char the fish while it is cooking. Once the fish is done finish with a small squeeze of lemon.

Spinach Method of Preparation:
Heat a large sauté pan to med low heat and place the tomatoes into the pan without any oil. This will lightly char the tomatoes. Make sure to keep the pan moving until the tomatoes blister. Add 2 tablespoons of the oil and sauté spinach quickly. Finish with a squeeze of lemon and salt and pepper to taste.

Plating Method:
Place a dollop of puree at one end of the plate. With the back of a spoon smear the puree to the other side of the plate. Place the cooked fish on the plate at an angle. Place the cooked spinach on the top of the fish and finish with the grilled lemon.

Garlic Butter:
Ingredients:
• 1 Pound Unsalted Butter
• 2 Tablespoons of Chopped Garlic
• 2 Tablespoons of Herb Puree
• 2-3 teaspoons Kosher Salt

Method of Preparation:
In a large pan place an 1/8 pound of the butter with the garlic and warm on low for 4 minutes. Remove from heat and leave to cool to room temperature. Take the remaining butter and leave out at room temperature until softened. Once all ingredients are at room temperature place them in a mixing bowl or blender and combine.

Herb Puree:
Ingredients:
• 4 bunches Fresh Picked Basil
• 4 bunches Fresh Picked Oregano
• 1teaspoon Lemon Juice
• ¼ Cup Olive Oil
• ½ teaspoon Kosher Salt

Method of Preparation:
In a blender add all ingredients and puree until just combined.

 

 

Red Fish