Healthy recipe from Chef Tenney & the GW Fins kitchen to yours!
Pompano with Melon and Mango salad
1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary)
3 c. Melon of Choice (see above), diced
1/2 C. Mango, diced
1/2 C. Papaya, diced
2 Tbs. Chopped Cilantro
1 tsp. Chopped Mint
2 Tbs. Honey
1/2 tsp. Salt
6 each 8-10 oz. Pompano Filets, Scaled and Scored, Pinbones Removed, Salt, Pepper, Flour, Canola...
There's something about summertime in New Orleans that makes the sweet, simple things in life really stand out. Arguably, the simplest & underrated NOLA summertime specialty is the luxury of enjoying some of the freshest seafood in the world, courtesy of the Gulf of Mexico.
New Orleans summer is hot and slow. If you're a New Orleanian, there really is no better time for a staycation. Seize the low hotel rates and the COOLinary deals offered all over town!
[HINT: Click here to make your reservation at GW Fins!]
But be sure to make GW Fins one of your stops along the way because the seafood...
Chef de Cuisine Mike Nelson loves to host sensational five course wine pairing dinners that feature fresh, local seafood and special assortments and collections of wines from around the world. In August, he hosted two special wine dinners, both featuring Are You Game? wine collection from Australia's esteemed Fowles Winery.
Chef Mike always looks forward to guiding his guests taste buds through a wild and remarkable journey throughout the evening's five courses - he has a special way of satisfying his wine dinner guests in a way that makes them leave wanting more...
To make your reservation...
French Quarter Festival is here! It’s finally time to bring back our famous fish tacos. We’ll be selling our fish tacos throughout French Quarter fest, Thursday through Sunday, in Woldenberg Riverfront Park, near the river (enter from Conti Street to find our booth).
What’s so special about our fish tacos? These tacos feature fresh white corn tortillas, wood-grilled local sheepshead, chipotle slaw, and ancho tamarind salsa. Do you like it hot? Garnish your tacos with special hot sauce made by Chef de Cuisine Mike Nelson. This hot sauce was made with four types of chilies and has been mellowing...
September was such an exciting month at GW Fins! We contributed to local fundraising events around town, featured a wonderfully tasty assortment of fresh Maine Lobster dishes in the restaurant, and sent Chef Tenney Flynn off to Seattle to teach the culinary crew a thing or two about Louisiana cooking aboard the Seattle-based USS Louisiana.
While he was in the Northwest, Chef Tenney also appeared on Seattle's local morning show, King 5 New Day Northwest, to demonstrate how to prepare Louisiana Shrimp...NOLA BBQ style, of course! For a look back at all the fun we had last month, check out our September...
GW Fins' Chef de Cuisine, Mike Nelson invites to enjoy a
Five Course Cuisine & Wine Pairing
Low & Slow
On Thursday, August 23rd @ 7 in the evening
in GW Fins' private dining room...
Chef de Cuisine Mike Nelson has perfected the art of Sous-vide. So, the theme of this Thursday's Chef's Dinner is "Low & Slow." These new culinary creations have been slow-roasted and braised "low & slow" over time to develop, enhance, and enrich each bite. We offer this special Chef's Dinner as an exclusive opportunity to experience these new dishes for the first time. Of course, we will...
After the excitement of last week's events - 4th of July & Essence Festival - the second week of Fins Feast was all about smooth sailing. However, we were not without excitement, as Executive Chef Tenney Flynn was featured on WVUE Fox 8 News' morning news segment on Tuesday morning! He cooked up Thai Bouillabaisse with Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles with Susan Isaacs. You can check out our Facebook page for more photos and clips from that segment!
If you didn't get a chance to stop in this week, here is a little peek at all the great seafood you missed -
Another great dish on the menu at GW Fins is the Wasabi Crusted Wahoo, which we serve rare accompanied by pickled ginger slaw, sticky rice, baby bok choy, and sweet soy butter. Wahoo is another great local fish that we get out of the Gulf of Mexico. Wahoo is also found in the Caribbean and Hawaii. Wahoo is caught by artisanal commercial fisherman or as a by-catch of long-line fisheries for tuna. Due to the way wahoo is caught, our wahoo is very fresh. Interestingly, the Hawaiian name for wahoo is ono, which means tasty or delicious!
Our wahoo dish is perfect for anyone who enjoys sushi or rare...
Earlier this year, Executive Chef Tenney Flynn was interviewed by Mike Colameco, a notable chef, food personality, and host of "Food Talk" on WOR710 radio, which is syndicated in the greater New York area. In this captivating interview, the affable Chef Flynn talks about Louisiana seafood, preparing the daily menu, and many of the dishes served at GW Fins. Listen to the full podcast here. Tune in at the 19 minute mark to hear Chef Tenney's interview.
One of the most popular dishes on our menu is #1 Yellowfin Tuna, which we serve rare, accompanied by sticky rice, Asian vegetables, and sweet soy butter. This dish takes advantage of Louisiana's vibrant tuna harvests. Louisiana is the #2 tuna producer in the U.S., behind Hawaii. Our tuna is ultra-fresh, as long-line tuna boats out of Dulac, LA go out for very short periods of time (days compared to weeks).
If you love sushi or rare fish, you will love this dish. Tuna is a rich, fat, and meaty fish. The tuna is seared rare, so there is a nice contrast between the two textures. The sauce is a very...