This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.

This amazing little dish will become legendary at your table.

Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.

You don't want to do a lot to sage flowers because they are fragile in aroma and taste.