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A whole, fried yellowtail snapper, hooked from local waters, came posed on the plate as though battered and flash-fried while swimming, like something found at Mount Vesuvius. The white flakes of snapper sounded nothing but pristine, oceanic notes and were accompanied by three fluffy tostones. We also liked a thick, meaty grouper steak burnished on the griddle, pooled in lemon-butter sauce, and served with homemade coleslaw and a tasty sauté of red and yellow peppers.
2238 SW 57th Ave.
Miami
305-262-6003
