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“Giants of Jazz: Art…

Apr 24 - Dec 17, 2017
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Cecilia Vicuña: About…

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Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

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

International…

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Monday Blues

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In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

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NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 24 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Senga Nengudi:…

Apr 24 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

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For more than a century, a King George sat on the British throne. The Georgian… more

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Apr 24, 2017
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The Maison Presents -…

Apr 24 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Apr 24, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Zurich Classic

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'the dislocation of…

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exhibition dates: April 8 - 29, 2017 gallery hours: every Tuesday &… more

Ashe Cultural Arts…

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The Congo Square Preservation Society, in partnership with Ashé, invites… more

Earth Day

Apr 25 - 25, 2017
Earth Day at the New Orleans Botanical Garden promises to be a great event!… more

“Giants of Jazz: Art…

Apr 24 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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GW Fins Parmesan Crusted Flounder Meuniere

Recipe By: Tenney Flynn

Ingredients:

  • 2 lbs Skinless, boneless Flounder filets
  • 16 each Trimmed Asparagus spears
  • 2 tbs. Drained Capers
  • ½ cup Grated Parmesan cheese
  • 2 Tbs. Whole Butter
  • 1 Tbs. Chopped Parsley
  • ½ lb Louisiana Jumbo Lump Crabmeat
  • 2 Tbs Whole Butter
  • 4 Tbs Olive oil
  • Vegetable oil spray
  • Salt and pepper
  • 2 Cast Iron Skillets

Method:

Fry the capers in about 2 tablespoons olive oil on medium high heat, until crispy. They are like buds, so when they are open and crispy they are done. Drain well.

Cook the asparagus in salted boiling water for 3 minutes and shock in iced water.

Season filets lightly with salt and pepper.

Spray filets liberally with vegetable spray and dredge liberally in grated Parmesan cheese. Reserve cold.

Preheat two large cast iron skillets. Add a tablespoon each of oil and butter. Place the Flounder, cheese side down in the skillets. Cook on medium heat for 3 minutes and VERY IMPORTANT ... don't turn until a golden brown crust forms. You can use a spatula to lift edge to check if brown. Turn and continue cooking for an additional 3 minutes. Transfer to 2 pie tins or baking sheet and put it in a 250 oven.

Drain the oil from the skillet and place it back on the fire on medium to high heat and add the 2 tablespoons of whole butter. Stir until butter browns and foams, being careful not to let it burn. Add the parsley and crabmeat and remove from the heat.

Heat the asparagus and divide it onto four heated entree plates. Place the Flounder on top of the asparagus spears, sprinkle with the fried capers and spoon the brown butter over the fish.
 

 

GW Fins Parmesan Crusted Flounder Meuniere