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COOLinary New Orleans…

Aug 29 - 31, 2016
It is going to be a delicious summer!  During the month of August, enjoy… more

David Hansen's Garden…

Aug 29, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

End of the Rainbow…

Aug 29 - Sep 26, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more

Entergy Giant Screen…

Aug 29 - Sep 6, 2016
When Dory said "just keep swimming" in 2003's Oscar®-winning film… more

Monday Blues

Aug 29, 2016 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Ogden Museum Presents…

Aug 29 - Sep 18, 2016
Join us at the Ogden Museum of Southern Art  for the exhibiition,… more

Preservation Hall…

Aug 29 - 29, 2016
Live New Orleans Jazz Nightly! more

Taste of New Orleans…

Aug 29 - Oct 31, 2016
The Southern Food and Beverage Museum is pleased to announce that it will… more

The Irish House…

Aug 29, 2016
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Aug 29, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The New Movement…

Aug 29 - Dec 26, 2016
Knockout is TNM's weekly comedy clash where two different comedy shows go… more

The Somerton Suitcase…

Aug 29, 2016
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Aug 30 - 30, 2016
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Maple Leaf Bar…

Aug 30 - Sep 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

New Orleans Museum…

Aug 30 - 31, 2016
New Orleans Museum Month, now in its third year, is a collaboration between… more

Singer/Songerwriter…

Aug 30, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Aug 31, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Culture Collison 8

Aug 31 - 31, 2016
Come see what the New Orleans Culture scene has to offer. Enjoy a unique happy… more

Dean's List

Aug 31 - Dec 28, 2016
Dean's List is a variety show of a most unusual kind. This show blends improv,… more

Join Galatoire's for…

Aug 31 - 31, 2016
Join Galatoire's for the Jean-Luc Colombo Wine Dinner on August 31 at 7 p.m.… more

COOLinary New Orleans…

Aug 29 - 31, 2016
It is going to be a delicious summer!  During the month of August, enjoy… 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