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Art is the Driving…

Dec 8 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Celebration in the…

Dec 08, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas New Orleans…

Dec 8 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 8 - 8, 2016
French Quarter Festivals, Inc. (FQFI) proudly presents the free Christmas New… more

Clarence John…

Dec 08, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Dave Ferrato Open Jam…

Dec 8 - 29, 2016
Dave Ferrato and Band Host a Thursday Night Open Jam Series! Any and all… more

David Hansen's Garden…

Dec 08, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Dec 08, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Heart of the House

Dec 08, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Hermann - Grima House…

Dec 8 - 8, 2016
The Hermann-Grima House will interpret holiday traditions through guided tours… more

Historic New Orleans…

Dec 08, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 8 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

International House…

Dec 8 - 8, 2016
Join us Thursdays at Loa.  Inspired by the era-defining songwriters and… more

International House…

Dec 8 - 8, 2016
Join us Thursdays at Loa.  Inspired by the era-defining songwriters and… more

Jefferson Performance…

Dec 8 - 8, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Jonathan Weiss Dark…

Dec 8 - 31, 2016
Tour company Jonathan Weiss Tours will donate 15% of proceeds during the month… more

Leroy Jones with…

Dec 8 - 8, 2016
Join us for a performance featuring Leroy Jones with NHJP-DOTLO Rangers… more

Lilith in Loa…

Dec 08, 2016
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Luna Fete: 2016

Dec 8 - 10, 2016
    LUNA (Light Up NOLA Arts) Fete returns this December to… more

Miracle on Fulton…

Dec 8 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Art is the Driving…

Dec 8 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
OVG Guide Widget 1

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