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Aquarium Open Studios

May 28 - 28, 2016
Join resident artists of The Aquarium Gallery and Studios at 934 Montegut St.… more

Backyard Grooves

May 28, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

BB King's Blues Club…

May 28 - 28, 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 28 - 28, 2016
Join us at the BB King's Blues Club New Orleans for Marc Stone Band. more

Birdfoot Festival

May 28 - 28, 2016
Join us for the 5th Anniversary Birdfoot Festival. Through live chamber music,… more

Double Dose

May 28, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Live Be Yoga Tour…

May 28 - 28, 2016
Yoga Journal, in partnership with Gaia, is hosting the Live Be Yoga Tour… more

Mama's Music

May 28, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

New Orleans Greek…

May 28 - 29, 2016
Every year descendents of one of the Western world's oldest cultures celebrate… more

New Orleans Photo…

May 28 - 29, 2016
The New Orleans Photo Alliance (NOPA), is proud to be the first venue to … more

Saenger Theatre…

May 28 - 29, 2016
WICKED, New Orleans' most popular musical, looks at what happened in the Land… more

The House of Groove

May 28, 2016
The House of Groove is a House Party and a live improvised musical journey… more

The New Movement…

May 28, 2016 - May 23, 2026
Join us at the New Movement for  stand -up comedy show - Go… more

The New Movement…

May 28 - Dec 31, 2016
At each Megaphone Show, we invite a special guest/local… more

The New Movement…

May 28 - Dec 31, 2016
Chris Trew is joined on stage by two audience members chosen at random who have… more

The New Orleans Wine…

May 28 - 29, 2016
The New Orleans Wine & Food Experience is one of the premiere events in… more

Theatre on Tap…

May 28 - 29, 2016
Stars, stripes, and salutes will storm the stage Memorial Day weekend, … more

Traditional Home's…

May 28 - Jun 12, 2016
Join us in the Uptown District for our first-ever New Orleans Showhouse!… more

Treme 7th Ward Arts…

May 28 - 29, 2016
Join us to celebrate the history, music, traditions, and culture of two of the… more

"Book Structures for…

May 29 - 29, 2016
Enrollment Capacity: max 12 Students https://www.etsy.com/listing/273485002/… more

Aquarium Open Studios

May 28 - 28, 2016
Join resident artists of The Aquarium Gallery and Studios at 934 Montegut St.… 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