430 Dauphine St., 525-4455
Sauteed redfish is served with chanterelles and leek vinaigrette.
736 Dante St., 861-3121
Grilled skin-on, the fish is topped with a salad of fresh herbs.
800 Tchoupitoulas St., 528-9393
Andouille-crusted redfish is a long-running favorite.
808 Bienville St., 581-3467
Redfish is studded with pumpkin seeds and topped with sage brown butter.
Mike's on the Avenue
628 St. Charles Ave., 523-7600
Smoked redfish is made into a pate to spread on wafers.