Something Fresh in the French Quarter

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To say the seafood at G.W. Fins is fresh is an understatement. Less than a three-hour drive from the Gulf Coast, the culinary team at G.W. Fins takes advantage of the abundant variety of fresh fish native to the area.

In fact, it is not unusual for co-owner and executive chef Tenney Flynn to go out and help catch some of the native fish that will be featured on the evening’s dining menu. What Chef Flynn cannot reel in himself he seeks out from the best suppliers in the world and holds the same high-quality standard of freshness as he does for locally sourced seafood, allowing patrons to sample the world’s best seafood without a single passport stamp!

In fact, the menu at G.W. Fins is printed daily to ensure only the highest quality ingredients make their way from the grill to the dining room. The restaurant’s high standard for the quality of seafood that leaves the kitchen is not just about where the fish comes from. The kitchen staff prepares the fish daily on their refrigerated cutting table, (designed by Chef Flynn himself) and each recipe is carefully crafted to highlight the flavors of the particular type of seafood without overpowering it with spices or masking it in a heavy sauce. Don’t worry if the featured fish aren’t familiar to you; the professionally trained dining staff will help guide your selection based on your seafood preferences, giving each guest their own perfectly tailored dining experience.

The food list is not the only thing that changes daily based on availability. Boasting over 100 labels at any given time, the wine list at G.W. Fins is also meticulously crafted to allow a wide variety of options, ensuring there is something for every dish and every palate. And with more than 70 of the featured wines available by the glass, the restaurant gives patrons the unique experience of sampling different wine varietals with each meal or each course!

With the amount of respect that Chef Flynn and the staff have for the high quality seafood that comes into their kitchen, it is no surprise that GW Fins is one of the top-rated seafood restaurants in the country.

Pompano with Melon and Mango salad

Ingredients
1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and ¾” dice (Watermelon, Cantaloupe, Honeydew, Casaba,
Crenshaw, Santa Claus, Canary)

• 3 Cups - Melon of Choice (see above), diced
• ½ Cup - Mango, Diced
• ½ Cup - Papaya, Diced
• 2 Tbs. - Chopped Cilantro
• 1 tsp. - Chopped Mint
• 2 Tbs. - Honey
• ½ tsp. - Salt
• 1 - Lime, Juiced

Preparation
6 each 8-10 oz. Pompano Filets, Scaled and Scored, Pinbones Removed, Salt, Pepper, Flour, Canola Oil, Butter

1) Dice the melon, mango and papaya. Mix together the honey, cilantro, mint, lime and salt, toss, cover and refrigerate.
2) Season the Pompano filets with salt and pepper and dust with flour. Divide the six filets in two large preheated sautéed pans with 1
tablespoon of Canola oil and 1 tablespoon of butter, skin side down. Cook over medium to high heat for about 3-4 minutes. More of the
cooking needs to be done on the skin side so it’s nice and crispy. Turn and continue cooking for an additional 2-3 minutes. **

To Serve:
Line six large, heated plates with a section of a banana leaf cut to fit. Place about ½ a cup of the diced melon mixture slightly off center and shingle the julienned melon/mango of the side. Plate the Pompano filets so that some of each melon is showing. Serve immediately.

Red Snapper topped with Browned Butter and Lump Crabmeat

Ingredients

• 2 red snapper filets, scaled
• 2 tbs. salted butter
• 1/2 lemon
• 1 tsp. freshly chopped parsley
• 2 oz. fresh jumbo lump crabmeat
• salt to taste
• pepper to taste
• 6 tbs. flour
• 2 tbs. canola oil

Preparation

1) Season the Red Snapper filets with salt and pepper and dust with flour. Divide the six filets in two large preheated sautéed pans with 1 tablespoon of Canola oil and 1 tablespoon of butter, skin side down. Cook over medium to high heat for about 3-4 minutes. More of the cooking needs to be done on the skin side so it’s nice and crispy. Turn and continue cooking for an additional 2-3 minutes.
2) Place a separate sauté pan on high heat and leave until it is hot. Place butter in pan and when it starts to brown, add the juice of ½ of a lemon and stir.
3) Add parsley.
4) Add Crabmeat and toss in butter.
5) Place mixture on top of prepared Red Snapper and serve immediately.

 

GW Fins
808 Bienville street
New Orleans, LA 70112
For reservations, visit www.gwfins.com or call (504) 581-3467

 Photos: Allen Carassco