Fremin's in Thibodaux

The last 2 times I have been to Fremin's have been excellent.

Chef Kevin Templet recently took second place in Louisiana seafood and promotion board a seafood cooking contest competing against other Louisiana based chefs. The dish is a black drum filet crusted with Zapp's Cajun Crawtators, topped with crabmeat and corn relish and served with crawfish and bacon and asparagus risotto. It was prepared to perfection and was one of the more inventive, delicious fish dishes I have ever had.

I went back last night because I was in Thib for some function and asked for the same thing because I had it last month some time. Fremin's was not serving it last night - because it was on the menu at Flannagan's, which a another Thib restaurant owned by the same family. So if you you want his signature dish - call ahead to Fremin's and Flannagan's to see which one is serving it.

With the potato crusted thing not an option, I went with the special which was Blue Marlin topped with a fresh salsa on top of lemon risoto. I had never eaten blue marlin and did not even know it was a fish that was consumed - I thought it was just a game fish. Wrong. It is every bit as good as swordfish I have eaten in fine restaurants. Again cooked to perfection and was complimented nicely with the mango jalapeno salsa. Great dish executed to perfection.

I've been to Fremin's a few times over the years for business lunches and I have been a bit disappointed - but the food they are putting out for dinner service now is fantastic and every bit as good or better than Cristiano in Houma and most New Orleans restaurants I frequent.