Main Course: "Cobia"
Everyday, Chef Aranoff offers a "Simple Fish" and a "Simple Steak" (market price). The evening we visited, the Simple Fishes were: Halibut, Lake Perch and Cobia. The Simple Steak was a Delmonico.
"Choose from a selection of fresh fish and seafood - our recommendation for reparation is lightly spiced, pan-seared and finished with fresh lime - also available grilled, pan-fried, broiled or blackened to your taste - served with your preference of coconut rice, aromatic spiced tepary beans or gingered potato gratin and vegetables of the season."
I chose the cobia; a meaty firm white fish that I had once before at avec in Chicago. Of the three offered preparations, I had the fish "blackened." This was great - the fish was rubbed with a spicy jerk-like mix of spices - very similar to the scallops. This lent a smokey creole-type flavor that I love. This fish was moist and firm without being steak-y and fibrous as meatier fishes tend to get when over-cooked.
For my accompaniment, I chose tepary beans which featured meaty slivers of sauteed Shiitake mushrooms. The beans were just a bit al dente to me, but still, I was able to appreciate the "graininess" with the silky-meaty mushrooms. The melange of sugar snap peas, carrot slivers and red onions were nice, fresh and snappy. The tomato salsa was very bright, yet smokey - a great refreshing foil to the dark spicy fish.