Consistently celebrating the bounty of the local waterways, Ralph Brennan and Red Fish Grill’s executive chef Austin Kirzner have been working closely with the state of Louisiana to adopt the new progressive Catch and Cook Program, uniting recreational sport fishing and restaurant industries.
Reel in your Redfish, Drum, Trout, Tuna, Mahi, or any Gulf fish properly labeled and iced. Then pass it over to chef Austin to mark it on the grill, roast it “on the half-shell,” and baste it in a variety of complementing sauces for $25 per person.
Served with sides like Covey Rise Farm Vegetables, and Mashed Potatoes, and variety of Red Fish Grill’s House Made Sauces, the family-style feast from one of the “Best Seafood Restaurants in the U.S.” by Travel + Leisure, is a fitting reward for a successful day on the water.
*Please note: advance reservations are required for this experience. Please mention Catch & Cook when making your reservation – thank you!