Upcoming Events


Art is the Driving…

Oct 24 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

David Hansen's Garden…

Oct 24, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 24 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

House of Blues…

Oct 24 - Dec 26, 2016
Need a cure for your Monday Blues? Get a dose of free live local blues music by… more

House of Blues…

Oct 24 - Dec 26, 2016
Join Nicole Lynn Foxx and special guest comedian DC Paul every Monday night in… more

Monday Blues

Oct 24, 2016 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Ogden Museum of…

Oct 24 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Spooky Tour for Kids

Oct 24, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

Taste of New Orleans…

Oct 24 - 31, 2016
The Southern Food and Beverage Museum is pleased to announce that it will… more

The Irish House…

Oct 24, 2016
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Oct 24, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The New Movement…

Oct 24 - Dec 26, 2016
Knockout is TNM's weekly comedy clash where two different comedy shows go… more

The Somerton Suitcase…

Oct 24, 2016
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Let Them Eat Cake!"…

Oct 25 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

"Organ & Labyrinth"-…

Oct 25 - 25, 2016
Normal 0 false false false EN-US X-NONE X-NONE … more

An Evening with David…

Oct 25 - 25, 2016
The Orpheum Theater has announced David Sedaris, one of America’s… more

ART21: Mexico City

Oct 25 - 25, 2016
Join us for a screening of "Mexico City" from season 8 of PBS'… more

Danse Macabre- The…

Oct 25 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

Historic New Orleans…

Oct 25, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Opening Reception for…

Oct 25 - 25, 2016
Join us for The Opening Reception for "Let Them Eat Cake!"This will… more

Art is the Driving…

Oct 24 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
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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.


• 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