Pompano, cobia or anything else that happens to be freshly caught is likely to show up on the menu here. The pompano was oven-roasted and presented on a bed of jasmine rice with black beans and pico de gallo and mango. It was daubed with a flower of avocado butter and accompanied by a poblano chili, which offered a not-too-spicy counter note to the sweetly mild firm-fleshed fish.
The cobia was poached in extra virgin olive oil, which raised the richness of the fish a few notches. It was served with toasted coconut rice and accompanied by a citrus vinaigrette.
It’s a casual, beachy kind of place that tends to be a bit loud.