Upcoming Events

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Art is the Driving…

Dec 5 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

BOUNCE YA BRASS

Dec 5 - 26, 2016
Join us for a fun, energized cardio bounce fitness classes with a New Orleans… more

Celebration in the…

Dec 05, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas New Orleans…

Dec 5 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 5 - 5, 2016
French Quarter Festivals, Inc. (FQFI) proudly presents the free Christmas New… more

David Hansen's Garden…

Dec 05, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Galatoire Foundation…

Dec 5 - 5, 2016
The Galatoire Foundation invites you to attend its 10th annual Christmas… more

Holiday Home and…

Dec 5 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

House of Blues…

Dec 5 - 26, 2016
Need a cure for your Monday Blues? Get a dose of free live local blues music by… more

House of Blues…

Dec 5 - 26, 2016
Join Nicole Lynn Foxx and special guest comedian DC Paul every Monday night in… more

Jonathan Weiss Dark…

Dec 5 - 31, 2016
Tour company Jonathan Weiss Tours will donate 15% of proceeds during the month… more

Miracle on Fulton…

Dec 5 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Monday Blues

Dec 05, 2016 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Napoléon: General.…

Dec 05, 2016 - Jan 07, 2017
M.S. Rau Antiques will host a comprehensive exhibition Napoléon:… more

Newcomb Art Museum -…

Dec 5 - 30, 2016
Featuring work by nine women artists from the island continent, this exhibition… more

The Irish House…

Dec 05, 2016
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Dec 05, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The New Movement…

Dec 5 - 26, 2016
Knockout is TNM's weekly comedy clash where two different comedy shows go… more

The Somerton Suitcase…

Dec 05, 2016
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

2016 LikeMinded…

Dec 6 - 6, 2016
The Holidays are here! Join us for our Tuesday, December 6 Holiday Soiree at… more

Art is the Driving…

Dec 5 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… 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