Fins
I had another one of those spectacular dishes at Fins sat night. The special was a pan seared grouper. The star of this dish was a fresh filet of grouper pan seared for a slight crispyness on the outside. It was tender, flaky and tasted as if it were in the ocean hours before. An assortment of mixed japanese mushrooms sat atop the grouper. To round this dish out, the chef quick wok’d green beans and cashews. This mixture added firm texture of the beans and richness of the cashews to the dish. All of it sat atop pureed edamame. I’m an edamame fan and I’d never seen this treatment but I’d have this in another dish in a heartbeat. Overall I liked how the freshness of the fish blended well with the richness of the cashews and the flavor of the edamame…keep it up Fins. Try this out, they continue to amaze me.
-Matt