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 (a fancier version) next door to accommodate fans. The pan-sautéed catch of the day is a long-standing favorite, as is the "Matecumbe-style" preparation—baked with tomatoes, capers, olive oil, and lemon juice, it will make you moan with pleasure. Prefer shellfish? Choose from shrimp, lobster, and (mid-October to mid-May) stone crab. The smoked fish chunks are the best in the Keys. The only thing bland is their side dishes: simple boiled red potatoes, a hunk of corn on the cob, or black beans and rice. For a sweet ending, the homemade key lime pie is award-winning.
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