Upcoming Events

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"Prospect.3: Notes…

Nov 20, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Nov 20, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Boesman and Lena

Nov 20 - 23, 2014
American Theatre Project of New Orleans returns to Ashé Cultural Arts… more

Frankie Ballard…

Nov 20 - 20, 2014
Frankie Ballard is country music singer and songwriter who has recently… more

French Market's…

Nov 20 - 20, 2014
Join us for the The French Market's Annual Tree lighting at Washington… more

Le Petit Theatre…

Nov 20 - 23, 2014
This swashbuckling prequel to Peter Pan will have you and your family hooked… more

Mistletoe Marketplace…

Nov 20 - 23, 2014
Kickoff Mistletoe Marketplace in the French Quarter at 4 p.m. on Thursday,… more

Rivertown Theaters…

Nov 20 - 20, 2014
Rivertown Theaters for the Performing Arts is proud to present the Tony… more

Smoothie King Center…

Nov 20 - 23, 2014
Deep within a forest, at the summit of a volcano, exists an extraordinary world… more

Symphony Chorus of…

Nov 20 - 20, 2014
Join us for the Symphony Chorus of New Orleans Cathedral Concert. more

Thanksgiving at The…

Nov 20 - 20, 2014
Enjoy brunch in The Blue Room for Thanksgiving. Dinner is a four-course menu… more

THE GUANTÁNAMO PUBLIC…

Nov 20 - 26, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Nov 20 - 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

The New Orleans…

Nov 20 - 23, 2014
The New Orleans Fringe has become known for its offbeat and sometimes crazy… more

The twelfth Les…

Nov 20 - 20, 2014
The Historic New Orleans Collection joins the international music community to… more

The Victory Belles…

Nov 20, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

Thursdays at Twilight…

Nov 20 - 20, 2014
You can't say Benny, "Aint Dere No More", cause he will be right here… more

Thursdays at Twilight…

Nov 20 - 20, 2014
The weekly Thursdays at Twilight series showcases some of the finest musicians… more

Workplace Wellness…

Nov 20 - 20, 2014
Join us for our monthly Workplace Wellness Luncheon. Each month we bring in… more

"Mysterious…

Nov 21 - 21, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Prospect.3: Notes…

Nov 20, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… 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