You catch ’em, we cook ’em

Have you ever wondered what to do with the two-foot redfish you caught, or get stuck in a rut of preparing your catch the same way every time? Fear not! Louisiana’s Wildlife and Fisheries has come up with a solution through their Catch and Cook initiative. This program allows licensed recreational anglers to get their catch cooked in some of New Orleans best restaurants by renowned chefs.

Louisiana is home to some of the world’s best recreational fishing and some of the world’s best restaurants, and each attracts countless visitors to our state each year – this program allows visitors and locals alike to combine the two, enriching both the experience on Louisiana waters and enjoying our restaurants’ gourmet preparation.

All of Dickie Brennan’s Restaurants (Palace Café, Dickie Brennan’s Steakhouse, Bourbon House and Tableau) participate. Our chefs love when sportsmen come in with their catch, and enjoy creating a special meal for them.

How it works: Have a fishing trip planned? We ask that you make a reservation at Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House, or Tableau and let us know what you’ll be bringing in your haul so we can be properly prepared.

Watch Chef Eric Cook rave about the Catch and Cook program!

Listen to Poppy Tooker’s account experiencing Catch and Cook first hand!



Here’s a recipe for your next catch from Chef John Martin at Tableau.

For the fish:

Use a whole Gulf fish such as redfish, black drum or speckled trout. Scale and gut fish, rinse cavity well, and stuff with fresh thyme and lemon halves. Coat liberally with Kosher salt making sure to envelop the entire fish on both sides. Bake at 350 degrees until fish reaches an internal temperature of 155 degrees.

Allow fish to rest for ten minutes.

Present fish on a platter and break crust with back of a knife or spoon and carve into portions.

Drizzle with lemon oil and garnish with slaw.

For the Oil:

2 C           vegetable or canola oil.
1 C            lemon peels, pith removed

Method: Combine oil and citrus peels in a heavy-bottomed saucepan and simmer over medium heat approximately 1 hour.

Allow to cool and pass oil through a chinois or cheesecloth. Reserve oil. Discard peels.

For the slaw:

1 C           mirliton, julienne
1/2 C        red bell pepper, julienne
1/4 C        red onion, julienne
1T            chopped fresh parsley
1/4 C       creamy lemon garlic vinaigrette

Combine all ingredients in a bowl and mix well.

For the vinaigrette:

2 C           roasted garlic
1/2 C       lemon juice
6T           chopped thyme
4T           freshly ground black pepper
3 C (or 1 lb) parmesan
2T           Worcestershire
4 C           sherry vinegar
4 C           rice vinegar
3qt          oil blend

Combine all ingredients except oil. Puree with immersion blender, then slowly drizzle in oil while blending.

A very big THANK YOU to Bourgeois Charters for accommodating our group.