The Fish House

The Fish House Review

Restaurants not on the water have to produce the highest quality food to survive in the Keys. That's how the Fish House has succeeded since the 1980s—so much so that it built the Fish House Encore next door to accommodate fans. The pan-sautéed black grouper will make you moan with pleasure, but it's just one of many headliners in this nautical eatery. On the fin side, the choices include mahimahi, swordfish, tuna, and yellowtail snapper that can be broiled, blackened, baked, or fried. The Matecumbe Catch prepares the day's fresh fish so simply and flavorfully it should be patented—baked with tomatoes, capers, olive oil, and lemon juice. Prefer shellfish? Choose from shrimp, lobster, and (mid-October to mid-May) stone crab. For a sweet ending, try the homemade key lime pie.