<<Disclaimer: Verify this information before applying it to your situation.>> I just returned from a month's trip to New Mexico. My experience at several restaurants confirmed an earlier observation that broiled fish often comes with light flour or breading, and that waiters will often insist out of ignorance that this is not the case. Several times waiters have told me their cook never uses any flour on the fish only to have it served with suspicious brown coated areas that look like flour. I've also had other waiters tell me that the cook indeed always uses light flour coating, and in some cases was recooking the order because they forget to omit it. I've learned, first, never to order fish from a chain restaurant like Outback - you'll never get a straight answer or any assurance of what you get. The one chain I've found straight about ingredients and accomodating to instructions is Cracker Barrel. Second, when ordering fish, I tell the waiter that it invariably comes with a flour coating and to be absolutely sure to tell the cook to use no flour or breading whatsoever. Avoiding most large chains and using very stern instructions usually works. -- David ----- David E. Scheim, Ph.D. 3300 Old Farm Road Blacksburg, VA 24060 EMail: [log in to unmask] Before you vote, see http://www.campaignwatch.org