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“Giants of Jazz: Art…

May 22 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Cecilia Vicuña: About…

May 22 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

May 22, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

May 22, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

May 22 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

May 22 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

May 22 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

May 22 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

May 22 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

The Georgian…

May 22 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The Historic New…

May 22 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Irish House…

May 22, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

May 22 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

May 22, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

May 23 - 30, 2017
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Beyond the Canvas:…

May 23 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Singer/Songerwriter…

May 23, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The All-Star…

May 23 - 30, 2017
The only Classic Americana show of its kind in New Orleans, each week featuring… more

Chicken on the Bone…

May 24 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

May 24, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

“Giants of Jazz: Art…

May 22 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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