Fish Out of Water and On Your Table in Las Vegas

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By  Grace Bascos

For a desert destination, Las Vegas has some serious seafood offerings. With the advent of overnight shipping, chefs can now order seafood from around the world and serve it to guests often within 24 hours of being caught. Seafood lovers can delight in the freshest of fare! Here’s a sampling.

The Fish Cart at Costa di Mare

The Fish Cart at Costa di Mare

COSTA DI MARE

The former Bartolotta Ristorante di Mare was one of the first Las Vegas restaurants to start importing fish direct from fishermen in the Mediterranean, showcasing species pulled from the water a mere 24 hours ago. The name may have changed to Costa di Mare, but Chef Mark LoRusso is just as committed to bringing in seafood, such as Ligurian octopus, Sicilian amberjack and langoustine, from the waters surrounding Italy. Though there are many ways to enjoy these fish, as simple as possible—either baked in a salt crust, or grilled and served with a light drizzle of fruity olive oil and a squeeze of lemon—is often the most rewarding. Wynn Las Vegas – Costa Di Mare

The Pecan Crusted Texas Redfish at Emeril’s

The Pecan Crusted Texas Redfish at Emeril’s

EMERIL’S NEW ORLEANS FISH HOUSE

The king of modern Creole cooking couldn’t call it his Fish House if he wasn’t getting the best of the best. Emeril’s New Orleans-influenced restaurant receives worldwide deliveries, including the Gulf of Mexico, Boston and Fiji, six times a week. As one of the best spots in town for oysters, Emeril’s come straight from both coasts and New Orleans, naturally, along with crawfish that go into the etouffee and gumbo. For a true taste of the South, the Pecan Crusted Texas Redfish, served with cheese grits and a Creole-style meuniere sauce, is a sure winner. MGM Grand – Emeril’s New Orleans Fish House

The Honolulu Fish at Strip House

The Honolulu Fish at Strip House

STRIP HOUSE

For a place that’s focused on steaks, this sultry Strip House has cast a few nets into the sea as well. With its Sea to Strip program the fish come from a region 375 miles north of Oahu, where native species such as ono, monchong and opah are line-caught, then found on dining room tables a mere 16 hours later. The fish are treated as simply as possible, prepared with a few seasonal accents such as charred tomato vinaigrette or chimichurri. When a fish has traveled this far, you should be able to taste why the chefs wanted it to make the trip! Caesar’s Palace – Strip House

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