The team behind Casablanca on the Bay makes fresh fish such a priority, they send their own boats out to catch it. Diners feast on the ultra-fresh results at the sunny restaurant overlooking the azure waters their meals just came from.

To let the fresh flavor shine, chefs keep their dishes simple, but never so simple they veer into boring. That means assorted ceviches, studded with extras like mangoes or Peruvian corn, and fresh Florida stone crabs in champagne mustard sauce. Entrees include dishes like a whole lobster, stuffed with seafood and broiled. A fun extra? Visitors can hit either eatery right after fishing themselves; both restaurants have docks for diners who arrive by boat or ride in astride a dolphin.