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"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 18, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

“Dirty Dancing — The…

Dec 18 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 18, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Cafe Tasseology -…

Dec 18 - 18, 2014
New Orleans, Please join us in welcoming Sacred Woman brand to the world! Made… more

Celebration in the…

Dec 18, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 18, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 18 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 18 - 18, 2014
Local choirs and New Orleans artists herald in the season with nightly… more

Holiday Home and…

Dec 18, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

NOMA & The NOLA…

Dec 18 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 18 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Ogden After Hours…

Dec 18 - 18, 2014
Join us for Ogden After Hours featuring Roman Street. more

Tales of the Toddy

Dec 18 - 18, 2014
The holidays are upon us once again, and nothing goes better with all the good… more

The Trio featuring…

Dec 18 - 18, 2014
Join us for The Trio featuring Johnny Vidacovich, Chris Severin, Nicholas… more

"The Victory Belles…

Dec 19 - 19, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

Music at the Mint…

Dec 19 - 19, 2014
Phil DeGruy, inventor of the Guitarp, combines virtuosity with hilarious… more

Royal Teddy Bear Tea…

Dec 19 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

The Irish House…

Dec 19 - 20, 2014
Get ready for a fantastic and magical music performances by The Louisiana… more

"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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