Upcoming Events



Oct 21 - 21, 2016
Artist Thomas Mann will don his chef's hat to host a private… more

Annual ‘Up on the…

Oct 21 - 21, 2016
The Foundation at East Jefferson General Hospital – a not-for-profit… more

Art is the Driving…

Oct 21 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Ashe Cultural Arts…

Oct 21 - 22, 2016
Join us for the artistic and fearless group - The Cole Williams Band! more

Boo at the Zoo

Oct 21 - 29, 2016
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 21 - 21, 2016
Now in its ninth year, The Historic New Orleans Collection's Concerts in the… more

Danse Macabre- The…

Oct 21 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

David Hansen's Garden…

Oct 21, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dragon Eye Moon

Oct 21 - 21, 2016
This band plays all the mixtures of Rock-N-Roll music. more

Education Gallery…

Oct 21 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

Ghosts in the Oaks

Oct 21 - 23, 2016
Join us at the Amusement Park & Storyland for this family friendly… more

Historic New Orleans…

Oct 21, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

House of Blues…

Oct 21 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

New Orleans Secrets…

Oct 21 - 22, 2016
Part ghost hunt, part séance...there's nothing else in New Orleans like… more

Ogden Museum of…

Oct 21 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Oktoberfest NOLA

Oct 21 - 22, 2016
Cost $8 - children 12 and under free - tickets available at gate … more

Spooky Tour for Kids

Oct 21, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

The Franchise

Oct 21 - Dec 30, 2016
The best of the cream of the crop. A showcase of the heavyweights. The… more

Wheel Fun Rentals…

Oct 21 - 23, 2016
Located at New Orleans City Park, Wheel Fun Rentals Pumpkin Patch is the place… more

" Enduring Legacy,…

Oct 22 - 22, 2016
The Louisiana Creole Research Association presents a special collaboration of… more


Oct 21 - 21, 2016
Artist Thomas Mann will don his chef's hat to host a private… more
OVG Guide Widget 1

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

• 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:
• 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:
• 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