#3: Pan-Seared Halibut @ Gautreau's
Halibut is not a local fish, but we can forgive it that. It's one of the best of the exotic species we find on New Orleans menus. Chef Sue Zemanick at Gautreau's features it as often as she can get it fresh (usually and best from Alaska). She cuts thick rectangles from the enormous fillets, and either sears them or roasts them under an herbal crust. It has become a signature dish at the Uptown bistro. [caption id="attachment_33447" align="alignnone" width="480"]
Almost as good is the halibut at Rue 127, which prepares the fish similarly to Gautreau's method. [/caption]
