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9th Annual New…

Mar 23 - 24, 2017
Calling all small-business owners, startups, mom-and-pop shops, entrepreneurs… more

Cecilia Vicuña: About…

Mar 23 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Clarence John…

Mar 23 - 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

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

Exhibition to feature…

Mar 23 - 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

First Time Homebuyer…

Mar 23 - 23, 2017
Considering homeownership? Emerge from this program prepared to tackle the home… more

Heart of the House

Mar 23, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

JazzCon.Tech

Mar 23 - 24, 2017
MUSIC. FOOD. CODE. Web Dev Conference JazzCon.Tech March 2017, New Orleans. … more

Lilith in Loa…

Mar 23, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Napoleon House's…

Mar 23 - 23, 2017
On the heels of the highly successful dinner in January with Slade Rushing of… more

New Orleans Museum of…

Mar 23 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

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

Randy & Mr. Lahey of…

Mar 23 - 23, 2017
The Randy and Lahey show is a silly, sexist, drunken hour and a half of songs… more

Riverwalk New Orleans…

Mar 23 - 23, 2017
Top Taco is an upscale and entertaining festival where patrons can sample… more

Senga Nengudi:…

Mar 23 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SoFAB’s New Spring…

Mar 23 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

Tennessee…

Mar 23 - 26, 2017
A stellar group of literary, theater and musical talent will gather for the… more

The WOW Factor:…

Mar 23 - 23, 2017
The Tulane Family Business Center is hosting a forum presentation during New… more

Thursdays at Twilight…

Mar 23 - 23, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Top Taco Festival…

Mar 23 - 23, 2017
This spring, Crescent City locals and visitors will be able to indulge in an… more

9th Annual New…

Mar 23 - 24, 2017
Calling all small-business owners, startups, mom-and-pop shops, entrepreneurs… 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