Upcoming Events

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New Orleans Museum of…

Jun 29 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

Remembering Jeffrey…

Jun 29 - 30, 2015
Join Carol Bebelle, Ron Bechet, Stella Jones, Margaret Slade Kelly, Martin… more

The Foundation…

Jun 29 - Jul 3, 2015
The Foundation Gallery is thrilled to present Sea and Soil a group exhibition… more

Hillbilly Jigs…

Jun 30 - 30, 2015
Join us at the Irish House for Hillbilly Jigs Bluegrass Jam. more

Lydia's Purple Cloth…

Jun 30 - Jul 28, 2015
Quilting continues! We're excited to have more time to work on creations… more

NASA Week to Blast…

Jun 30 - Jul 5, 2015
Audubon Aquarium of the Americas will host a week of space exploration… more

Purchased Lives: New…

Jun 30 - Jul 18, 2015
The Historic New Orleans Collection's newest exhibition, "Purchased… more

ESSENCE Festival…

Jul 2 - 2, 2015
The 2015 #BRINGTHELOVE Citywide Day of Service in New Orleans! Join… more

ESSENCE Music Festival

Jul 2 - 5, 2015
The ultimate party weekend is highlighted by performances from a variety of… more

Ogden After Hours…

Jul 2 - 2, 2015
Join us for Ogden After Hours for Alvin Youngblood Hart. more

Yappy Hour in the…

Jul 2 - 30, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

Red, White, and…

Jul 3 - 5, 2015
In a most unusual salute to Independence Day, Audubon Butterfly Garden and… more

Ashe Cultural Arts…

Jul 4 - 4, 2015
Ashé Cultural Arts Center proudly presents the 15th Annual Maafa… more

Go 4th On The River

Jul 4 - 4, 2015
The Go 4th on the River Dueling Barges Fireworks Extravaganza is the annual… more

Saturday Farmers…

Jul 4 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

St. Bernard Salutes…

Jul 4 - 4, 2015
The St. Bernard Salutes America Committee will host the 31st Annual Celebration… more

The Makeup & Martini…

Jul 4 - 4, 2015
Join us for the 3rd Annual Beauty and Entertainment event The Makeup &… more

Ogden Museum Book…

Jul 7 - 7, 2015
Join us at the Book Club for  Their Eyes Were Watching God by Zora Neale… more

Gambit’s 2015…

Jul 8 - 8, 2015
Gambit's 2015 Emerging Chefs Challenge recognizes the next generation of… more

San Fermin in Nueva…

Jul 9 - 12, 2015
The 9th Annual Running of the Bulls at San Fermin in Nueva Orleans (SFNO) is… more

New Orleans Museum of…

Jun 29 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… 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