Upcoming Events

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CANO & PhotoNOLA…

Jan 23 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

City of Hope II

Jan 23 - 23, 2017
Our friends from Lion King and the Helping Hands Campaign come together with… more

David Hansen's Garden…

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

Grow Modern Event 15%…

Jan 23 - 31, 2017
It's back! Grow Modern 2017 has returned in full effect. Now for a *LIMITED… more

Monday Blues

Jan 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans…

Jan 23 - 26, 2017
Join us for Master Sugar Sculptor Sidney Galpern. She will be offering free… more

Rashaad Newsome:…

Jan 23 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Sugar Blowing…

Jan 23 - 27, 2017
On Monday, January 23 from 9 am to 1 pm and 2 pm to 6 pm, the prominent chefs… more

The Historic Carver…

Jan 23 - 23, 2017
Join us at the Historic Carver Theater for the Monday Night Blues Series,… more

The Irish House…

Jan 23, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Jan 23 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Jan 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Jan 24 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Jan 24 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

First Time Renovator…

Jan 24 - 31, 2017
Topics covered at this two-night workshop will be an analysis of the pros and… more

Saenger Theatre…

Jan 24 - 29, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Singer/Songerwriter…

Jan 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Jan 25, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Live Opera…

Jan 25 - 25, 2017
Opera Returns to Bourbon Street. Enjoy FREE opera entertainment at the Puccini… more

Opera on Tap

Jan 25 - 25, 2017
Now in its 10th season, Opera on Tap presents the finest young local and… more

CANO & PhotoNOLA…

Jan 23 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… 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