By Marta Rose-Thorpe
We arrived at Fish Out of Water (FISH) on a Friday in late spring, just before sunset. The WaterColor Inn & Resort’s upscale-casual restaurant, known for its beautiful Gulf view, fresh seafood and coastal atmosphere, was in high gear and bustling with patrons. We were escorted to our table out on the balcony, overlooking the beach, as 99 Red Balloons played on the house system, adding to the energy and all-over happy vibe of FISH. Now, when I write a Restaurant Review, it generally includes three elements: Food, Service and Atmosphere. Tonight included a fourth component: The incredible view. I’ve got to admit, the white sandy beaches and turquoise Gulf waters in Northwest Florida just never get old!
Naptalee, our server, came over to greet us and quickly set us up with a couple of cool elixirs: the Cat on a Hot Tin Roof for Jimy and a Cucumber Elderflower Margarita for me. Jimy’s “Cat” – crafted with Cathead Honeysuckle Vodka and fresh lemon – was a cool, tart slap in the face with a jalapeno punch. My margarita, made with Sauza Blanco Tequila and St. Germain, blended fresh lime with floral notes. Fish Out of Water’s full bar features beer, wine, and a beautiful array of Specialty and Elevated Cocktails.
We ordered two classic appetizers: the Shrimp Banger with huge, succulent, crispy shrimp – so fresh they tasted like they were caught that morning, served with a Remoulade (aka the “Comeback Sauce”) and grilled lemon. The Chargrilled Caesar was an elevated take on the classic: tender, grilled Romaine leaves under a creamy (but light) Caesar drizzle, topped with house-made croutons and hand-shaved Parmesan. Other classic FISH starters include Bay Scallop Ceviche, Pan-Seared Blue Crab Cakes with yuzu crema, and Burrata & Arugula: oven-roasted heirloom tomatoes, baby arugula, blistered Sicilian olives, toasted pepitas, and pomegranate balsamic.
As we enjoyed the aperitifs, Executive Sous Chef Michael arrived at our table. We enjoyed a wonderful chat and shared a sunset photo together. Chef – whose parents came from Sicily, Italy – hails from Long Island, NY. At 16 years old, while still in high school, this young chef was published in the New York City-area news journal, Newsday. Following high school, he attended the Culinary Institute of America in Hyde Park, NY, and following college, studied Southern Cuisine extensively for several years. Before coming to Fish Out of Water, he served as Banquet Chef at WaterColor LakeHouse. Prior to that, he spent eight years with The Ritz-Carlton, Palm Beach, where he started as a Cook III and worked his way up to Banquet Chef during his tenure with the property. His colorful resume includes celebrity weddings and banquets, working with Celine Dion and Tyler Florence among others. “I became a chef because I like to see people enjoying food,” he shares. “I am passionate about what I do, and I hope that comes through.”
For our entrees, upon Naptalee’s recommendation, Jimy tried the Black Grouper, blackened with Cajun Cream Sauce…so meaty yet so delicate and juicy! I enjoyed the Tuna Steak with Ginger-Lime Ponzu… a beautifully tender piece of fish, cooked medium and perfectly rare in the middle. Other fresh fish that evening included Swordfish and Red Snapper. All seafood dishes are served with garlic mashed potatoes and green beans prepared al dente. Other entrees that caught my eye include Cajun Garlic Shrimp & Grits, Braised Beef Short Ribs over polenta, Gulf Shrimp Tacos with chimichurri, and Beef Tenderloin with corn & mushroom ragout.
This decadent meal was finished off with coffee and dessert: the incredible Death by Chocolate fudge cake (FISH’s most popular dessert, per Naptalee). Surprisingly light, moist cake is layered with dark, rich ganache, and was served alongside a very satisfying cup of coffee brewed with Hill & Brooks premium coffee from Mobile, AL.
Fish Out of Water serves lunch and dinner, Monday through Friday, from 11 a.m. to 10 p.m. and brunch on Saturday and Sunday starting at 8 a.m. open until 10 p.m. The restaurant offers first-come, first-served seating, and online ordering is available. For directions and to view the menu visit www.dinefish30a.com; for more information call (850) 534-5050.
