Upcoming Events


7th Annual Pumpkin…

Oct 9 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

A Louisiana Parlor:…

Oct 9 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ariana Grande Concert

Oct 9 - 9, 2015
Ariana Grande is bringing The Honeymoon Tour to New Orleans! Few artists are… more

City Park Pumpkin…

Oct 9 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 9 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Fats Domino & Dave…

Oct 9 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Foundation for…

Oct 9 - 10, 2015
The International Organization, Foundation Languages, will hold its 19th Annual… more

Friday Nights at NOMA

Oct 9 - 9, 2015
Every Friday evening, come to the museum for activities and entertainment.… more

Gentilly Fest

Oct 9 - 11, 2015
Free to the public, Gentilly Fest celebrates all things … more

Hell Yes Fest

Oct 9 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

James Beard Taste of…

Oct 9 - 9, 2015
Enjoy a tasting reception featuring an exciting lineup of New Orleans' finest… more

Longue Vue House and…

Oct 9 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Newcomb Art Museum of…

Oct 09, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Southern Rep presents…

Oct 9 - 10, 2015
Does art imitate life or vice versa? In this effervescent romantic comedy by… more

The Cinderella…

Oct 9 - 27, 2015
Donations of costume jewelry, girls' princess dresses and teen prom dresses… more

The Foundation…

Oct 9 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Historic New…

Oct 09, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Oct 09, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

The Roosevelt New…

Oct 9 - 11, 2015
The Waldorf Astoria Driving Experience returns to the streets of New Orleans… more

The Sweat Social…

Oct 9 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

7th Annual Pumpkin…

Oct 9 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… 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