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Red Fish Grill Recipes


Hickory Grilled Whole Redfish With Orzo Pasta, Black Olive Aioli and Fennel Microherb Salad

Category: Main Courses
Serving Size:

  • 1 1/4 pound whole redfish, cleaned
  • 1 cup orzo pasta (recipe below)
  • drizzle of black olive aioli (recipe below)
  • fennel herb salad (recipe below)

Season the redfish liberally with salt, black pepper and lemon juice. Grill 3 minutes on each side on a hot wood fired grill. Place 1 cup of orzo pasta on center of a large plate, arrange grilled whole fish to stand on top of orzo. Place aioli in a squeeze bottle and drizzle over length of fish. Top crown of fish with crispy fennel herb salad.


Black Olive Aioli

  • 1 shallot, minced
  • 1 teaspoon garlic, minced
  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon worcestershire sauce
  • 1 cup kalamata olives, pitted
  • 1/4 cup Dijon mustard
  • 1/4 cup lemon juice
  • 4 cups olive oil
  • salt to taste
  • black pepper to taste

In a food processor combine shallots, garlic, eggs, Worcestershire, kalamata olives, Dijon mustard and lemon juice. Blend very well for at least 2 minutes. Slowly add in oil in a slow steady stream to emulsify. Season with salt and black pepper to taste.



  • 1 pound orzo pasta
  • 1/4 cup pesto
  • 1 julienned tomato
  • 1/4 cup black olive aioli (recipe above)
  • 2 ounces olive oil
  • 1 shallot minced

Bring large pot of salted water to a boil. While you wait for the water to boil, spread dry orzo pasta on a baking sheet and toast in a 400-degree oven for approximately 5 minutes or until golden brown. Immediately upon removing orzo from oven, immerse in boiling salted water and cook until tender, approximately 7 minutes.

Warm a sauté pan over medium heat and add olive oil and shallots and cook for 1 minute or until shallot is translucent. Add pesto and swirl. Add cooked orzo. Add julienned tomato and black olive aioli. Season with salt and pepper and warm through evenly.


Crispy Fennel Herb Salad

  • 1 cup fennel fronds (no stems)
  • 1 cup microherb green mix*
  • 1 cup canola oil

*You can substitute a mix of chopped cilantro, basil and dill if microherb mix is unavailable.

Heat canola oil to 325 degrees or until a small water droplet splatters upon dropping into the oil. Place fennel fronds in hot oil and remove after 5 seconds, they crisp very quickly. Season with salt. Mix crispy fennel with herb mixture


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