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Things begin in informal fish house fashion, with little plastic take-out cups of delicious mayonnaise-based mahi-mahi spread and a basket of single-serving Saltines. Diners can then proceed in any number of directions: raw bar selections, soups (go with conch chowder over New England clam), caesar salad, or any number of hot appetizers - crackly-battered calamari and conch fritters are fine, but skip the greasy crab cakes. Be sure to sample one of the ceviches, be it fresh cubes of corvina in lime/cilantro/red onion marinade speckled with celery, red pepper, and ginger, or shrimp gratifyingly greened with cilantro, mint, jalapeño, and tomatillos. We passed on paella, whose $27-per-person charge (with two-person minimum) seemed extraordinarily pricey for the surroundings. Other entrée prices are much more reasonable, most ranging from $15 to $19 (and many with choice of two sides). A whole, fried yellowtail snapper, hooked from local waters, as well as a thick, meaty grouper steak burnished on the griddle, gratified, but fish tacos turned out to be everybody's favorite - juicy chunks of blackened mahi-mahi rolled with cabbage, tomatoes, red onion, cilantro, and jalapeño into three lightly griddled corn tortillas. A beautifully simple key lime pie impressed with a platonic teaming of pale, creamy custard and moist graham crust - tart, sweet, smooth, and crumbly. Fresh, well-prepared fish and homemade desserts? Try to curb your enthusiasm.
Get $10 domestic beer buckets and $6 oysters.
Restaurants that focus on serving fresh, well-prepared seafood are surprisingly scarce in these parts, which makes the recent arrival of Fish Shack & Market more exciting than it should be. Lovingly brought to you by Venezuelan-born Lucho Cuba... More »
We're talking with Bimini Baja Bob, self-proclaimed "fish taco expert extraordinaire." He is apparently a little upset with us for claiming the finest fish taco can be found at Fish Shack & Market. "They use juicy chunks of fresh-from-the-water mahi-mahi that's been spiced and grilled to perfection," he says loudly, his face getting red. "Then they plump the fish into three softly griddled corn tortillas and add thinly sliced cabbage, tomatoes, red onion, cilantro, and jalapeño."... More »
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