When you talk about the trinity in New Orleans, most will immediately think about the trinity – onions, bell peppers and celery – but when you’re talking about the Trinity restaurant, you’re thinking modern, cosmopolitan, and seafood.
Executive Chef Michael Isolani has been utilizing familiar ingredients to create some unfamiliar and imaginative dishes at this New Orleans hot spot in a way that’s showcasing new flavors, elements, and techniques. Do you want a modern New Orleans restaurant? Trinity is the place to be.
At Trinity, if you’re looking for unique seafood dishes, you’ll find Grilled Octopus and Chickpea Dip; Seared Snapper with bok choy, satsuma butter, pecans and basil and Fruitti di Mare – squid ink farfalle with shrimp, lobster, mussels, and snow peas. They also have a variety of oyster dishes that are perfect for Lent and include Baked, Smoked, Fried, Raw, and Broiled with cayenne aioli, panko breadcrumbs and flying fish roe.
To get you in the mood for oysters, Executive Chef Michael Isolani is sharing his Broiled Oysters recipe that you can make at home. Tell us what you think of this recipe in the comments below.
On your next trip to New Orleans, make sure that Trinity is on your ‘must eat at’ list! You can find the restaurant details below the recipe. Enjoy!
16 plump oysters, shucked on the half shell.
1/2 cup mayonnaise
2 tsp cayenne pepper
1 tbs lemon juice
1/2 cup panko bread crumbs, lightly toasted.
3 tbs chopped chives
1 oz. tobikko roe
Preheat broiler to highest setting. In a small bowl, combine the lemon, cayenne, and mayo, mix well. Spoon enough of the mixture to cover each oyster. Place the shells on a baking sheet and broil for 1-2 minutes or until the mayo mixture begins to brown. Remove from broiler and sprinkle each oyster with bread crumbs and chives. Put a small amount of roe on each, and serve hot.
Be sure to subscribe to Red Beans & Eric to receive all the new recipes, interviews, reviews, and more that are published here. You can contact me at anytime by clicking here, leaving a comment below, or on any of the social media sites that I am on.
Thank you for stopping by!