Upcoming Events


2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of the… more

America, Illustrated:…

Nov 27, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… more

Celebration in the…

Nov 27, 2015 - Jan 03, 2016
City Park's annual holiday lighting exhibit and festival returns with one of… more

David Hansen's Garden…

Nov 27, 2015
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Fats Domino & Dave…

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


Nov 27 - 27, 2015
Swipe Right and come and play in the Lounge at Foundation Room. DJ Raj Smoove… more

Florida Room: Jessica…

Nov 27 - 29, 2015
The Foundation Gallery is excited to present Florida Room by Jessica Bizer … more

Friday Nights at NOMA

Nov 27 - 27, 2015
Every Friday evening, come to the museum for activities and entertainment from… more

Jasper Johns:…

Nov 27, 2015 - Jan 31, 2016
Prints from the Donna Perret Rosen and Benjamin M. Rosen Collection: Jasper… more

Newcomb Art Museum of…

Nov 27, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Patriot, Planter,…

Nov 27, 2015 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Sixty Minute Sip Down

Nov 27 - 27, 2015
Who says it has to end early? We are extending this New Orleans Friday… more

The Historic New…

Nov 27, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Nov 27, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Nov 27, 2015 - Feb 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more


Nov 27, 2015 - Jan 10, 2016
This exhibition features work by the Japanese artist Bidou Yamaquchi. Trained… more

Visions of US:…

Nov 27, 2015 - Jan 24, 2016
Visions of US explores evolving ideas about American cultural identity from the… more

Art on the Spot

Nov 28 - 28, 2015

Ashe Cultural Arts…

Nov 28 - Dec 31, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Bayou Classic

Nov 28 - 28, 2015
The 42nd Annual Bayou Classic will take place in the Dome on Saturday, November… more

2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of 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