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“Giants of Jazz: Art…

Jun 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

Jun 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Chicken on the Bone…

Jun 28 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

Jun 28, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Jun 28, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Jun 28 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Jun 28, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Museum of…

Jun 28 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 28 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 28 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jun 28 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Jun 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Rivertown Theaters…

Jun 28 - 30, 2017
Join us for a delightful children's production this summer with the popular… more

Royal Sonesta Hotel…

Jun 28 - 28, 2017
Join us every Wednesday  at the Royal Sonesta for the… more

Storyville: Madams…

Jun 28 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

Summer Harvest Dinner

Jun 28 - 28, 2017
Join us at Meaubar for a 4-course, locally-inspired and sourced dinner… more

The Historic New…

Jun 28 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Maison Presents -…

Jun 28 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Trinity Kicks Off…

Jun 28 - Sep 3, 2017
To help beath the New Orleans' heat, Trinity is introducing new daily Happy… more

Ashe Cultural Arts…

Jun 29 - 29, 2017
Join us for the Community Dance & Drum Workshop with Danys "LaMora… more

“Giants of Jazz: Art…

Jun 28 - 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