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17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Andrew Jackson: Hero…

Mar 4 - 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Mar 4 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 4 - May 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

Jazz Pilates with…

Mar 4 - 25, 2015
The French Market and The New Orleans Jazz National Historical Park are proud… more

Jim Roche: Cultural…

Mar 4 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Mark Steinmetz: South

Mar 4 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Tennessee Williams:…

Mar 4 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

Mar 4 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

Ogden After Hours…

Mar 5 - 5, 2015
Join us for Ogden After Hours for Colin Lake. more

The Columns Hotel…

Mar 5 - 26, 2015
The Historical Columns Hotel with its "sophiscicated atmosphere" and… more

Yappy Hour at The…

Mar 5 - 5, 2015
Yappy Hour at the The Velvet Cactus - 5:30 PM - 7:30 PM (Sorry, no dogs… more

Friends of the…

Mar 6 - 6, 2015
Local jazz band, the Panorama Jazz Band, will bookend the final concert of… more

International…

Mar 6 - 7, 2015
Now in its seventh year, the New Orleans International Children's Film… more

Jefferson Arts…

Mar 6 - 15, 2015
Mrs. Stancliffe's Rose Cottage Bed & Breakfast has been successful for many… more

Lauren Sturm - Bayou…

Mar 6 - 6, 2015
Performs solo acoustic piano. more

Music at the Mint…

Mar 6 - 6, 2015
Billie performs mainly in an avant-garde, free style painting expansive… more

Ponchatoula Antique…

Mar 6 - 8, 2015
Featuring-Antique Collectibles Booth, Fine Arts & Crafts Booth, Food Booth,… more

Preservation Jazz…

Mar 6 - 6, 2015
Live New Orleans Jazz Nightly! more

Preservation Resource…

Mar 6 - 6, 2015
The patron party features specialty cocktails and cuisine from world famous… more

17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… 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.

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