From A Past Issue Of The New Orleans Menu Daily Originally published August 6, 2007 Ten Best Restaurants For Broiled Fish Although the distinction between broiling and grilling fish is subtle, I've made it in compiling this list. No fish were grilled in its production, all though I did grill some chefs for information. 1. Galatoire's. 209 Bourbon, 525-2021. Pompano, redfish. Be sure to specify you want it broiled; otherwise, they'll just grill it. 2. GW Fins. 808 Bienville, 581-3467. Lemonfish, halibut, salmon, mahi-mahi, or anything else they're doing today in the broiler. 3. Cuvee. 322 Magazine, 587-9001. The menu changes often, but a fixture is the broiled salmon, glazed with mustard and herbs. Other fish come from the broiler, too. 4. Gautreau's. 1728 Soniat. 899-7397. Gautreau's changing menu usually has a broiled fish, and lately it's been an excellent halibut slab with a garlic crust. 5. Arnaud's. 813  Bienville, 523-5433. Pompano David. This is a mainstay on the menu here, a pretty fillet of the world's best fish, coated with a spicy, herbal seasoning that stops short of being a crust. 6. Bon Ton Cafe. 401 Magazine, 524-3386. The signature fish dish here is redfish Bon Ton(usually made with drum, but they admit that), run under the broiler long enough to make the crabmeat and butter sizzle. 7. Fury's. 724 Martin Behrman Ave. 834-5646. Unlike most casual seafood places, Fury's will broil any of its fish. Particularly good: flounder. 8. Jacques-Imo's. 8324 Oak, 861-0886. Escolar is practically the signature fish here. They broil it and top it with shrimp. 9. La Cote Brasserie. 700 Tchoupitoulas, 613-2350. They always have a whole fish available here, available broiled or fried. 10. Andrea's. 3100 19th, Metairie. 834-8583. Flounder, swordfish, salmon, or pompano. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com