Getting the Skinny on Eat Fit NOLA, with Chef Brad McGehee of Ye Olde College Inn

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Getting the Skinny on Eat Fit NOLA, with Chef Brad McGehee of Ye Olde College Inn

  • Ye Olde College Inn is one of Ochsner’s Eat Fit NOLA partners
  • Eat Fit NOLA is a free partnership available to all local restaurants
  • Eat Fit NOLA menu items are identified on the menu with ‘Ochsner-approved’ seal
  • More than 30 current or ‘coming soon’ Eat Fit NOLA restaurants!

Eat Fit NOLA Bronzed Redfish with Marinated tomatoes & Toasted Almond Field Beans

By Chef Brad McGehee of Ye Olde College Inn

Marinated Tomatoes

1              pt            cherry or grape tomatoes (cut in half or quarters)

1              clove      garlic, minced

1              Tbsp        shallot, minced (or red onion)

1              Tbsp        cane vinegar (or any nice vinegar)

1              oz            Extra Virgin Olive Oil

salt and pepper to taste

Combine all ingredients in a bowl and stir until well mixed. Set aside.

Toasted Almond Field Beans

2              #              green beans

1              gal           water

3              Tbsp        salt

1              Tbsp        EVOO

4              oz            blanched sliced almonds

salt and pepper to taste

On the stove over low heat, lightly toast the almonds in a sauté pan by stirring or flipping the pan every 10-20 seconds until almonds are golden brown and aromatic. Pour toasted almonds on a plate and set aside.

Bring water and 3 Tbsp salt to a boil over high heat. Drop green beans into water and blanch for approximately 2-3 minutes or until green beans are cooked to your preferred doneness. Strain the beans when they are done and then toss them with EVOO, salt, and pepper.


Bronzed Red Fish

Serves 6

6              ea            6-8oz redfish filets

1              oz            Creole spice (optional)

1              oz            EVOO

salt and pepper to taste

Preheat oven broiler to high. Place filets on greased baking sheet, lightly oil fish and season with salt, pepper, and other spices. Broil fish in the middle rack position for approximately 10 minutes or until fish reaches an internal temp of 135*F and is cooked through.

Serve over toasted almond field beans and top with marinated tomatoes. Garnish with grilled lemon wedge.