GW Fins' Unique Catch and Cook Program

At James Beard nominated GW Fins, Executive Chef Michael Nelson’s relationship with local fishermen secures some of the Gulf's freshest fish. The restaurant is now offering a new Catch & Cook program, in which fishing enthusiasts can bring their own catch to GW Fins, where Chef Michael will prepare the fish caught earlier that day.
 
GW Fins can recommend charter companies that will take guests out for a day of fishing, and some will even clean your catch and drop them off at the restaurant. Simply make a reservation for dinner later that evening, note that you will be bringing in your own fish, and show up to enjoy your meal (Chef Michael requests that all fish be dropped off at GW Fins by 3pm on the day that guests would like to dine).
 
The cost is $35, plus tax and gratuity, per person for Chef Michael to create an entrée from the catch. The way he prepares the fish depends on the variety of the fish and which local ingredients are at their seasonal peak.
 
Recent dishes include Drum with a Redfish cracklin' crust, Crawfish maque choux, sweet corn spoonbread and roasted corn butter; pan seared Red Snapper served with Louisiana Shrimp Creole, long grain rice and crispy okra; and Sheepshead with a parmesan crust along with jumbo lump crab, asparagus, truffled potatoes, crispy capers and a Meyer lemon beurre blanc (pictured).
 
GW Fins, located at 808 Bienville Street, is open for dinner seven nights a week.  For reservations, visit the restaurant's website or call 504 581 3467 to secure reservations.