I've broiled a variety of lake and river species. Most taste a lot better pan fried in bread crumbs and butter, but perch, walleye, crappie and pike can work broiled as well. Cook in silver foil after adding some butter, spices, and optional wedges or sliced lemon, onion, or garlic. Bass and sunfish are really a waste to broil in my opinion, if you're eating those, stick to pan frying.