For the freshest seafood in town, DiningOut has always been a huge fan of Fish Fish {13488 Biscayne Boulevard, North Miami; 786.732.3124}. But now, we’re borderline obsessed! The restaurant has brought on Chef Peter Cadavieco, a Miami native previously of Red Fish Grill, the Doral Marriott (now the Trump National Doral), and Blue Point Ocean Grill at the Hard Rock in Hollywood. He has created a new and improved menu to go along with the restaurant’s already cool ambience and friendly atmosphere.

We had the chance to sit down with Chef Cadavieco to discuss his background, the new menu, tips for preparing fish, and much more. See below for the conversation that unfolded.

Tell us a bit about your background. Where are you originally from? How did you get started in the food world?
I was born and raised in Miami. It’s pretty rare these days, as most people here are transplants from somewhere else. I started cooking at an early age because my grandmother was a terrible cook. My mother subscribed to Gourmet magazine, and I just started experimenting. My mother actually forbade me to go to culinary school out of high school. So, I went to FIU and tried to do it like everyone else. But eventually, I made it back to the kitchen.

What drew you to Fish Fish?
I was looking for a small, privately owned business that I could team up with and create something special. This was a unique opportunity to do that with a beautiful restaurant with owners that care and a customer base that was eager for a breath of fresh air.

Tell us about the new menu. What changes have you made?
The new menu is a much more modern approach to seafood. It’s simple yet with complex flavors. The focal point is the fresh fish and ingredients that stand out on their own. Some of the new items include Grouper Reuben Sliders and Coconut Curry Mussels. I also introduced an authentic ceviche (pictured above)—bold, tart, and spicy.

How did your background influence these changes?
I am probably in the minority of chefs whose background really doesn’t influence their cooking. I grew up eating simple Cuban food. Honestly, if I never eat arroz con pollo again, I will die a happy man.

What do you hope to expand upon in the future?
As we grow our business, I hope to introduce more fresh catch-of-the-day items. We are also introducing a Burger Night on Sundays that will feature one beef burger and some type of seafood burger each week. The first Burger Night takes place on May 24 and will feature a Shrimp and Pork Belly Burger with watercress and spicy mayo and a Barbecue Bison Burger with housemade barbecue sauce, fried leeks, and fire-roasted poblanos.

Favorite new menu items?
It’s a toss up between the Shrimp Scampi (pictured above) and the Whole Grilled Lobster. The Shrimp Scampi is different in that we serve the whole head-on prawns. It really adds to the flavor of the dish—and the presentation is magnificent. Our Maine Lobster is truly a sight to behold: a two pound lobster split in the middle, brushed with garlic butter, and grilled whole. It’s served with a massive bed of truffle fries and Carolina-style coleslaw. I’m getting hungry just thinking about it!

What tips would you give for someone preparing fish at home?
Preparing fish is all about getting the freshest fish possible. Unfortunately, the major grocery stores are not very good with their handling of fresh fish. For cooking, I always recommend to stay clear of heavy cream sauces. Use vinaigrettes instead. They will enhance the fish’s wonderful flavor.

What do you love most about working at Fish Fish so far?
The fact that it’s a small restaurant and that I have control over the food and have the last say with it. Another great plus is that I get to interact with the guests at their tables and talk food with them. It’s a rewarding experience when you see the smile on guests’ faces after they eat your dish.

Do you have a favorite food or guilty pleasure?
My favorite food on this earth will always be foie gras. I don’t use it in the traditional sense. I actually use it more like a butter to add fat in my food. Of course, it is an indulgence. I have to say my everyday favorite food is a properly smoked beef brisket sandwich. That and some scratch-made mashed potatoes and I’m a happy guy!

-Sherri Balefsky | Online Editor