Upcoming Events

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‘Greasing Goes Gold’…

Feb 24 - 24, 2017
The public is invited to gather at the main entrance of the recently renovated… more

CANO & PhotoNOLA…

Feb 24 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Feb 24 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

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

Exhibition to feature…

Feb 24 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Happier Hour Wine…

Feb 24 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

International House…

Feb 24 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Krewe Debauche Ball

Feb 24 - 24, 2017
The Krewe Of Debauche presents the 1st ever, Mardi Gras Debauchery Ball! Did… more

Mardi Gras Bourbon…

Feb 24 - 28, 2017
LIMITED VIP Mardi Gras Bourbon Street Balcony Tickets! Being "above the… more

New Orleans Museum of…

Feb 24 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

Second FRIDAY…

Feb 24 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

Stoned vs Drunk vs…

Feb 24, 2017 - Jul 24, 2026
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

Terrance Osborne…

Feb 24 - 26, 2017
Coca-Cola is excited to announce that, for the second year, Barq’s Root… more

The Irish Cultural…

Feb 24, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

Backyard Grooves

Feb 25, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Double Dose

Feb 25, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

October @ The Front

Feb 25, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

The House of Groove

Feb 25, 2017
The House of Groove is a House Party and a live improvised musical journey… more

The New Movement…

Feb 25 - May 20, 2017
Join us at the New Movement for  stand -up comedy show - Go… more

Ashé & Congo Square…

Feb 26 - 26, 2017
Join Ashé Cultural Arts Center and the Congo Square Preservation Society… more

‘Greasing Goes Gold’…

Feb 24 - 24, 2017
The public is invited to gather at the main entrance of the recently renovated… 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