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“Awash with Color:…

May 4 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

BB King's Blues Club…

May 4 - 4, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

May 4 - 4, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Comedy Gold hosted by…

May 04, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

May 04, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

New Orleans Photo…

May 4 - 29, 2016
The New Orleans Photo Alliance (NOPA), is proud to be the first venue to … more

Siberian Invasion!…

May 4 - 4, 2016
Four funky acts descend upon Siberia for a night of groove and revelry:… more

Soiree d'Or, a…

May 4 - 4, 2016
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The Historic New…

May 4 - 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

The Maison Presents -…

May 04, 2016 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

YLC Wednesday at the…

May 4 - 4, 2016
Join us for Wednesday at the Square. The 12-week concert series takes place in… more

BB King's Blues Club…

May 5 - 5, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

BB King's Blues Club…

May 5 - 5, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Heart of the House

May 05, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

May 5 - Jun 9, 2016
Jazz in the Park returns this spring running from April 14th to June 9th, with… more

Novice Italian…

May 5 - 19, 2016
Students will develop basic language skills and a general understanding of… more

Novice Italian…

May 5 - 19, 2016
Students will develop basic language skills and a general understanding of… more

Shatner's World We…

May 5 - 5, 2016
Join William Shatner at the Orpheum Theater for his stand up comedy tour… more

BB King's Blues Club…

May 6 - 6, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

May 6 - 6, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

“Awash with Color:…

May 4 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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