Upcoming Events

|

“Giants of Jazz: Art…

Apr 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

2017 New Orleans Air…

Apr 23 - 23, 2017
Naval Air Station Joint Reserve Base New Orleans in Belle Chasse, La., will… more

Cecilia Vicuña: About…

Apr 23 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 23 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Guys and Dolls Jr.

Apr 23 - 23, 2017
Set in Damon Runyon's New York City, Guys and Dolls JR. follows gambler, Nathan… more

Kids in the Kitchen…

Apr 23 - 23, 2017
Lead by the staff of SOFAB we are happy to offer the next installment of… more

Little Gem Saloon…

Apr 23 - 23, 2017
Little Gem Saloon is proud to announce its Jazz Brunch starting in April with… more

Lusher Orchestra and…

Apr 23 - 23, 2017
Join us for the Lusher Orchestra and Choir Spring Concert! more

New Orleans Museum of…

Apr 23 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 23 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Pinch A Palooza…

Apr 23 - 23, 2017
Pinch A Palooza 2017, a family friendly seafood festival celebrating… more

Senga Nengudi:…

Apr 23 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Shotgun House Tour

Apr 23 - 23, 2017
Tour seven private homes in beautiful Faubourg St. John that showcase the… more

Tennessee Williams -…

Apr 23 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

Trinity Artist Series…

Apr 23 - 23, 2017
Join us for The New Orleans Trombone Choir, directed by John Risey!   more

David Hansen's Garden…

Apr 24, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

International…

Apr 24 - 24, 2017
On Monday, April 24th, International Sculpture Day, The Poydras Corridor… more

Monday Blues

Apr 24, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Apr 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Arnaud's Gulf Fish Pontchartrain

This simple, yet rich and elegant dish highlights freshly-caught snapper and succulent crabmeat. It's a dish that can be prepared successfully on an outdoor grill or in a hot skillet on the stove. Judge the doneness of the fish by poking it with your finger: If the fish is quite firm to the touch, it's probably done. Any doubts can easily be resolved by making a small cut to the center of the fillet: if the meat is opaque, the fish is safely cooked through.

Ingredients:

• 4 (6 to 7 ounce) Gulf Fish fillets
• 1 cup (8 ounces, 2 sticks) unsalted butter, melted
• Kosher or sea salt and white pepper, preferably freshly ground
• Juice of one lemon
• 2 teaspoons finely chopped flat-leaf parsley
• 1 cup lump crabmeat, picked over for bits of shell
• Thin slices of lemon and parsley sprigs, for serving

Warm a platter in a low oven and preheat a grill, if desired, or place a large heavy skillet over high medium-high heat.

Brush both sides of each fillet with the melted butter, using about ¼ of a cup. Season both sides to taste with salt and white pepper.

Place a small saucepan over high heat and add the remaining butter. Stir in the lemon juice, salt and white pepper to taste, and add the chopped parsley. Remove from the heat and set aside.

Grill or sauté the fish for 2 to 4 minutes per side, depending on their thickness, until done through, firm and opaque at the center. Transfer to the warm platter and cover with aluminum foil while you quickly finish the sauce.

Return the lemon-butter mixture to the heat and stir in the crabmeat. Toss gently for 1 ½ to 2 minutes, just to warm the crabmeat through. Spoon the crabmeat butter sauce over the fillets, garnish the platter with lemon slices and parsley and serve at once.

 

 Arnaud's Guld Pontchartrain