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  • Writer's pictureTommy Centola

Grilled Lemon Fish from Galatoire’s Restaurant

Updated: Jan 3, 2020

Galatoire’s is my favorite French Quarter restaurant, located on Bourbon St. During peak restaurant hours, especially lunch on Friday, there will be a line waiting for a table. Galatoire’s is not a restaurant to be missed.

Absolute simplicity is common in Galatoire’s kitchen. So much of the restaurant’s magic, particularly with regard to seafood, stems from the superior quality of the raw ingredients. This simplicity means the dishes are easy for the home cook to prepare. The tricky part is that there is simply nowhere to hide a flaw in dishes as transparent as this one. Purchase only the very freshest fish available from a reputable fishmonger or catch it and cook it yourself.

  1. 3 tablespoons salted butter

  2. 1 pound jumbo lump crabmeatsalt and freshly ground black pepper to taste six 8-ounce lemon fish (Cobia) fillets, about ½ inch thick, or another firm, flaky white fish, such as red or black drum

  3. ¼ cup olive oil

  4. 1 recipe meunière butter

  5. 3 lemons, cut into wedges

Preheat an outdoor gas or charcoal grill. In a medium sauté pan, melt the butter over medium-high heat. Add the crabmeat and season with salt and pepper. Stir very gently and sauté for 4 minutes, or until heated through. Set aside while grilling the fish.

Brush the fish fillets with olive oil and season with salt and pepper. Grill the fish for 3 minutes on each side, taking care not to overcook. Remove from the grill.

Immediately place the lemon fish fillets in the centers of 6 dinner plates. If the crabmeat has become cold, flash-heat it over high heat and equally divide it atop the 6 fish fillets.

Drizzle meunière butter atop each dish and garnish with lemon wedges.

Serve at once.

Serves 6

Note: If you are using an alternate type of fish you may have to adjust the cooking time.


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