Upcoming Events

|

“Giants of Jazz: Art…

Oct 22 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 22, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Dim Sum Brunch at…

Oct 22, 2017
Sister to Gulotta’s acclaimed MOPHO, Maypop located in downtown’s… more

East of the…

Oct 22, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 22, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 22 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Magazine St. Art…

Oct 22, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Maison Dupuy Hotel’s…

Oct 22 - 22, 2017
Sundays don't get any better than this in New Orleans! Locals & visitors… more

Saenger Theatre…

Oct 22 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

Toups South Presents…

Oct 22 - Dec 31, 2017
Join us at Toups for Sunday Brunch! Sunday Brunch at Toups South just got… more

David Hansen's Garden…

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

David Hansen's Garden…

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

Monday Blues

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

The Somerton Suitcase…

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

"Organ & Labyrinth"-…

Oct 24 - 24, 2017
Normal 0 false false false EN-US X-NONE X-NONE … more

Dinner with a…

Oct 24 - 24, 2017
Join James Linn, curator of The Pelican State Goes to War: Louisiana in World… more

Live in Concert:…

Oct 24 - 24, 2017
Join one of New Orleans' most innovative musicians, Christian Scott aTunde… more

Newman Arts and the…

Oct 24 - 24, 2017
Newman Arts and the New Orleans Hispanic Heritage Foundation in collaboration… more

Singer/Songerwriter…

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

The Historic N.O.…

Oct 24 - 29, 2017
Just in time for Halloween, The Historic New Orleans Collection is offering… more

“Giants of Jazz: Art…

Oct 22 - 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