Upcoming Events

|

“Giants of Jazz: Art…

Nov 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Always for Pleasure…

Nov 18 - 21, 2017
The ALWAYS FOR PLEASURE FESTIVAL (AFP) is 5 days of movies, music, art,… more

Amazing Scavenger…

Nov 18, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Ashe Cultural Arts…

Nov 18 - 18, 2017
It's baacckkk! The funny, provocative, and "real" stage play,… more

Backyard Grooves

Nov 18, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Dim Sum Brunch at…

Nov 18, 2017
Sister to Gulotta’s acclaimed MOPHO, Maypop located in downtown’s… more

Double Dose

Nov 18, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

East of the…

Nov 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Nov 18, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Le Meridien Presents…

Nov 18 - 25, 2017
Le Méridien New Orleans presents a gourmet burger pop-up bar in LMNO… more

Magazine St. Art…

Nov 18, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

New Orleans Pride's…

Nov 18 - 18, 2017
Get ready for one of the biggest and best Pub Crawls in the French Quarter! … more

The Fountain Lounge…

Nov 18 - 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The House of Groove

Nov 18, 2017
The House of Groove is a House Party and a live improvised musical journey… more

Treme Creole Gumbo…

Nov 18 - 19, 2017
New Orleans jazz and R&B by Treme artists, gumbo-cooking demos, crafts and… more

Toups South Presents…

Nov 19 - Dec 31, 2017
Join us at Toups for Sunday Brunch! Sunday Brunch at Toups South just got… more

Washington Redskins @…

Nov 19 - 19, 2017
The New Orleans Saints & Washington Redskins kick-off at Noon. more

David Hansen's Garden…

Nov 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Nov 20 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Nov 20, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Nov 18 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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