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14th Annual Saints…

Mar 25 - 26, 2017
Join us for the 14th annual Saints and Sinners Literary Festival. The festival… more

19th Annual…

Mar 25 - 25, 2017
Travel the world in a single day at the 19th Annual Children's World's Fair -… more

Bach Around the Clock

Mar 25 - 25, 2017
Come join us for the Annual Bach Around the Clock. There will be over two… more

Backyard Grooves

Mar 25, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Cecilia Vicuña: About…

Mar 25 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Clarence John…

Mar 25 - 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Dividing the Estate

Mar 25 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Double Dose

Mar 25, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Drafts for Crafts -…

Mar 25 - 25, 2017
Joinus for the official launch party of PT-305. After nearly a decade of… more

Exhibition to feature…

Mar 25 - 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Louisiana Children's…

Mar 25 - 25, 2017
Travel the world in a single day at the 19th Annual Children's World's Fair -… more

Louisiana Music…

Mar 25 - 25, 2017
Join us for some live music featuring Alfred Banks. more

Louisiana Music…

Mar 25 - 25, 2017
Join us for some live music featuring Black Laurel. more

Louisiana Music…

Mar 25 - 25, 2017
Join us for some live music featuring Extended Trio. more

New Orleans Bourbon…

Mar 25 - 26, 2017
Laissez les bon temps rouler. Let the good times roll. The motto of a city that… more

New Orleans…

Mar 25 - 26, 2017
Come join us in a spring celebration featuring sugar blowing demonstrations and… more

New Orleans Mission…

Mar 25 - 25, 2017
The New Orleans Mission will host Cruisin' for the Mission, a one-day event… more

New Orleans Museum of…

Mar 25 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Spring…

Mar 25 - Apr 2, 2017
New Orleans Spring Fiesta Association celebrates the cultural heritage… more

14th Annual Saints…

Mar 25 - 26, 2017
Join us for the 14th annual Saints and Sinners Literary Festival. The festival… 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