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“Giants of Jazz: Art…

Jun 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

BB's Stage Door…

Jun 23 - 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

Beyond the Canvas:…

Jun 23 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Chicken on the Bone…

Jun 23 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

David Hansen's Garden…

Jun 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Jun 23 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Festigals 2017

Jun 23 - 24, 2017
FestiGals will return to the JW Marriott for its seventh  women's… more

Happier Hour Wine…

Jun 23 - 30, 2017
Each week, we feature several wines from around the world along with small… more

It's Only A Play

Jun 23 - 25, 2017
In an exciting partnership with the local, independent theatre company, The… more

New Orleans Museum of…

Jun 23 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 23 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 23 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jun 23 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Jun 23 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Southern Rep Theatre…

Jun 23 - 25, 2017
West Texas, 1862. "Hero" is promised his freedom from slavery in… more

Southern Rep Theatre…

Jun 23 - 23, 2017
Southern Rep Theatre will launch the second installment of the Lagniappe… more

Stoned vs Drunk vs…

Jun 23, 2017 - Jul 24, 2026
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

Storyville: Madams…

Jun 23 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

The Historic New…

Jun 23 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Irish Cultural…

Jun 23, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

“Giants of Jazz: Art…

Jun 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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