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“Giants of Jazz: Art…

Sep 23 - Dec 17, 2017
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9th Annual Douglas…

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All Souls Con

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Amazing Scavenger…

Sep 23, 2017 - Jul 03, 2027
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Backyard Grooves

Sep 23, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Dance Quarter…

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Dim Sum Brunch at…

Sep 23, 2017
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Double Dose

Sep 23, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Magazine St. Art…

Sep 23, 2017
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Sep 23 - 23, 2017
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New Orleans Fried…

Sep 23 - 24, 2017
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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Sep 23 - Oct 1, 2017
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New Orleans Museum of…

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

The Historic New…

Sep 23 - Oct 21, 2017
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The House of Groove

Sep 23, 2017
The House of Groove is a House Party and a live improvised musical journey… more

Chevron NO/AIDS WALK…

Sep 24 - 24, 2017
NO/AIDS Task Force, now a division of CrescentCare, is in its 28th year of the… more

David Hansen's Garden…

Sep 25, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Sep 25 - Dec 29, 2017
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Monday Blues

Sep 25, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Sep 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