Upcoming Events

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12th Annual Saints…

Mar 29 - 29, 2015
The festival features panel discussions and master classes on literary topics… more

Andrew Jackson: Hero…

Mar 29 - 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Mar 29 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 29 - May 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

EN MAS’: Carnival and…

Mar 29 - Jun 7, 2015
Curated by Claire Tancons, Krista Thompson, EN MAS': Carnival and Performance… more

Jim Roche: Cultural…

Mar 29 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Joe Krown Trio feat.…

Mar 29 - 29, 2015
Join us for the  Joe Krown Trio feat. Walter "Wolfman"… more

Le Petit Theatre…

Mar 29 - 29, 2015
Donald Margulies' Pulitzer Prize-winning play tells the story of a couple… more

Louisiana Crawfish…

Mar 29 - 29, 2015
Enjoy authentic Cajun cuisine such as Crawfish pie, Fried Crawfish Tall… more

M.S. Rau Antiques…

Mar 29 - May 4, 2015
Long established and leading art, antiques and jewelry specialist M.S. Rau… more

Mark Steinmetz: South

Mar 29 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

NOLA Food Fest

Mar 29 - 29, 2015
Sample over 50 America's hometown eats from around the country. Four blocks in… more

PALM SUNDAY RABIES…

Mar 29 - 29, 2015
Sponsored by the Louisiana SPCA and the Southeast Louisiana Veterinary… more

Preservation Resource…

Mar 29 - 29, 2015
Enjoy a delightful self-guided tour of seven charming shotgun homes in the… more

Southern Rep Theatre…

Mar 29 - 29, 2015
Southern Rep Theatre, in partnership with the Tennessee Williams/New Orleans… more

Spring Fiesta

Mar 29 - 29, 2015
The highlight of the Spring Festival is a daylong series of events designed to… more

Stage Door Canteen…

Mar 29 - Apr 5, 2015
"Always ... Patsy Cline," a musical play, complete with down-home… more

Tennessee…

Mar 29 - 29, 2015
A stellar group of literary, theater and musical talent will gather for the… more

Tennessee Williams:…

Mar 29 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

Mar 29 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

12th Annual Saints…

Mar 29 - 29, 2015
The festival features panel discussions and master classes on literary topics… 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