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Cecilia Vicuña: About…

Mar 27 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

Mar 27, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Mar 27, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

Mar 27 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 27 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

Senga Nengudi:…

Mar 27 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Sugarblowing @ New…

Mar 27 - 27, 2017
Leave it up to New Orleans to come up with "another first." On… more

The Irish House…

Mar 27, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Mar 27 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

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Mar 27, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

First Time Renovator…

Mar 28 - 28, 2017
This three-night course focuses on how best to manage a renovation project. … more


Mar 28, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The All-Star…

Mar 28 - May 30, 2017
The only Classic Americana show of its kind in New Orleans, each week featuring… more

Comedy Gold hosted by…

Mar 29, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Mar 29, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

Saenger Theatre…

Mar 29 - 29, 2017
He is one of popular music's most deeply revered figures, the main creative… more

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Mar 29 - 29, 2017
Come and enjoy great food and entertainment in one of the most beautiful and… more

The Maison Presents -…

Mar 29 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

YLC Wednesday at the…

Mar 29 - 29, 2017
Join us for the 18th Annual Wednesday at the Square. The 12-week concert series… more

Dividing the Estate

Mar 30 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Cecilia Vicuña: About…

Mar 27 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more
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GW Fins Parmesan Crusted Flounder Meuniere

Recipe By: Tenney Flynn


  • 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


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