And that's from a quick lunch person who eats to stop hunger pangs and rarely chooses fish that's not fried, filleted and feline. Since I was there to experience the food, however, I ordered outside my norm, although it was filleted, and planned to take most of it back to work for others to eat. All that changed when the delicious flavor registered on a surprised palate. Even had the plate held three times as much, I'd have eaten every bite. As it happened, portions are sized to satisfy without stuffing and leave you looking forward to more even as you walk out the door.
Cold smoking gets credit for the amberjack's wonderful flavor.
After that, it's refrigerated until ordered, then a piece is sliced off and cooked, either blackened or topped with lemon butter or garlic butter sauce. He had operated the original Vrazel's in Diamondhead a couple years before relocating to the current beach front site, which housed another landmark restaurant, Angelo's Italian restaurant, before he purchased it. There weren't many find dining restaurants on the Coast back then, Radix said. It was before casinos evolved and her dad wanted to put out the best food he could with the best service. The tuxedo style clothes worn by the wait staff were his idea, part of the whole fine dining experience, she said.