Chef Michael Mina’s latest Las Vegas restaurant, his fifth in the city, isn’t very “Vegas.” Which is perfect considering its location inside the also very-unVegas City Center. American Fish goes against the Vegas grain by keeping things simple. Mina takes the freshest fish he can find and prepares them one of four ways: poached, seared, grilled, or baked. Of course, Michael Mina being Michael Mina – a two Michelin star chef named the 2005 Restaurateur of the Year and Bon Appetit’s 2005 Chef of the Year – he manages to bring a fresh take to each of these preparations.
Fish are poached in ocean water brought in from Hawaii or Fiji, an idea he got while swimming in Hawaii. Try the New Zealand John Dory or Long Island Monkfish both bathed in citrus, basil, tomato-saffron broth.
The searing happens in cast-iron pans over an open campfire-inspired pit. I recommend the Idaho cornmeal-crusted Rainbow Trout or Oregon bacon-wrapped Walleye Pike – my personal favorite – paired with smoked eggplant and panazella salad with caper vinaigrette.
The grilling too is over an open cedar-wood flame. Mina’s Hawaii Big-Eye Tuna and Washington mustard marinated Black Cod – served with spring onions, romesco sauce, and marbled potatoes – both have a delicious smoky flavor.
And the baking? Mina actually calls it the salt bake and salt grill, as well as his favorite of the four. “We keep the salt on the grill all day long so it picks up all of the flavor and the smokiness of the wood,” Mina told the Las Vegas Sun shortly after the restaurant opened in December, “You’ll just put olive oil on shrimp and sear them right on the salt and put peppercorns on it. It’ll pick up all of those flavors.” Accompanied by artichoke, peas, mint, and crispy polenta, both the South Pacific Blue Prawns and Mediterranean Branzino are a treat.
It’s worthwhile to arrive here hungry so you can try each of the preparations.
Aria Resort & Casino
3730 Las Vegas Blvd.
Las Vegas, NV 89109
877.230.2742
www.arialasvegas.com/dining/american-fish.aspx
*Closed Tuesday