by erin thursby scopes1925@msn.com
Glancing at the menu at Mitchell’s Fish Market, I notice there aren’t many options outside those that come from the water. There’s a spicy grilled chicken, pulled chicken BLT salad and a few veggie options, but that’s it. I don’t try any of those. I’m here for the fish.
Pricing is more than reasonable. Entrees run from $9.95 -18.95, with most hitting about $12. I’ve seen these same sorts of entrees, of similar size and quality, go for over $20.
The atmosphere is nautical but nice, with shiny black leather booths towards the back and open patio seating in the front. They’ve got a swanky bar which mixes great drinks (try their Mojito).
I decided to start with two of the most common appetizers on most menus and see how they fared. First, the seared Hawaiian ahi tuna. Despite the competition, they did an impressive job, with an excellent ponzu sauce, cubed wasabi and an aces presentation.
Next I sampled the the Kung Pao Fried Calamari, which is probably in the top three calamari preparations I’ve had here in Jacksonville. Since calamari ends up on many restaurant menus, from the worst bar to the most upscale bistro, it’s tough to even get into the top ten. These, of course, are buttermilk marinated, which ensures they aren’t rubbery. Mixed into the pile of deep fried calamari are surprising sautéed green beans and red bell pepper slices. It is the dipping sauce that really makes this dish delish, a slightly piquant soy and peanut-based thin sauce.
Under “Today’s Fresh Catch” you can choose your fish and method of preparation. Some of the choices of fish include queen snapper, swordfish, rainbow trout, yellowfin tuna, mahi mahi, tropical tilapia and sea scallops. There are three preparations you can match your choice of fish with: the Shang Hai, simply grilled, broiled or blackened.
I know exactly why Chilean Sea Bass is supposedly endangered—because it’s delicious. I always feel a tad guilty ordering it, but that guilt drifts away once I taste the first bite of light, melt-in-your mouth goodness. It is one of the least “fishy” tasting fishes you can eat, with white, flaky-but-firm meat. One of reasons the fish tastes so good is that it’s loaded with natural fish oil, so it’s as though it’s been pre-marinated. The high fat content makes it almost impossible to overcook. It’s not actually a bass or grouper, in spite of its common name. It’s really a cod ice fish. The true name, Patagonian toothfish, is as ugly as the fish is before it’s cut into fillets.
Nothing makes me angrier than a badly prepared Chilean Sea Bass, as I can’t stand the idea of someone messing up something that should be heaven-sent. Luckily, Mitchell’s preparation of the fish sent me into the usual ecstasy. I had the blackened version, crusted, served with a decent etoufee sauce, jambalaya rice, green beans and mushrooms, set off with a little sweetness of cane syrup.
I wanted to try the Shang Hai preparation, but it was a difficult choice. Under Chef’s Specialties I saw the Shang Hai Seafood Sampler, a choice that took the sting out of choosing. It includes salmon, scallops and shrimp on sticky rice and spinach, doused in a rice wine soy sauce. If you like your fish to be of an Asian persuasion, this is the dish to try.
For a more classic preparation, try the house specialty, Cedar Plank Salmon, which is served on a cedar plank atop roasted veggies and eggplant doused with a sweet balsamic. The fish is topped with a small dab of goat cheese, some sun dried tomatoes and mushrooms.
I sampled two desserts to top my meal off, the Sharkfin Pie and the Seven-Layer Carrot cake. The carrot cake was excellent, though the frosting is a little thin for my taste. It’s still one of the largest and best you’ll eat in the area. If you like sundaes, this one’s served in the form of a shark-fin-shaped pie slice. Butter fudge ice cream, honey roasted peanuts, fudge and Oreo cookie crust all come together to form this massive undertaking. You may need help to finish it.
I will be coming back to Mitchell’s. The freshness of the fish, the bold flavors of their preparations, and their excellent prices make them my new pick for fresh fish.
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