Upcoming Events

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"Organ & Labyrinth"-…

Apr 25 - 25, 2017
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'the dislocation of…

Apr 25 - 27, 2017
exhibition dates: April 8 - 29, 2017 gallery hours: every Tuesday &… more

“Giants of Jazz: Art…

Apr 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Ashe Cultural Arts…

Apr 25 - 25, 2017
The Congo Square Preservation Society, in partnership with Ashé, invites… more

Cecilia Vicuña: About…

Apr 25 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

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

Earth Day

Apr 25 - 25, 2017
Earth Day at the New Orleans Botanical Garden promises to be a great event!… more

New Orleans Museum of…

Apr 25 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 25 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 25 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Senga Nengudi:…

Apr 25 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Singer/Songerwriter…

Apr 25, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Tennessee Williams -…

Apr 25 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

The All-Star…

Apr 25 - May 30, 2017
The only Classic Americana show of its kind in New Orleans, each week featuring… more

The Georgian…

Apr 25 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

Zurich Classic

Apr 25 - 30, 2017
Golf fans will have a chance to support regional children's charities while… more

Beyond the Canvas:…

Apr 26 - 26, 2017
In conjunction with Beyond the Canvas: Contemporary Art from Puerto Rico,… more

Beyond the Canvas:…

Apr 26 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Chicken on the Bone…

Apr 26 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

"Organ & Labyrinth"-…

Apr 25 - 25, 2017
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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