Fins At Sharky's on Venice Beach: Waterfront Dining

Overlooking the Venice Beach Fishing Pier with magnificent views of the Gulf of Mexico, dining on the second-story deck at Fins on Caspersen Beach in Venice offers one of the best sand and Gulf views anywhere in Florida. Owned by the Pachota family for over 30 years on the site of what was once an outdated beach concession, Sharky's and Fins have become Venice-area landmarks, famous for amazing sunsets, gorgeous views, and sensational seafood. With an expansive menu, weighted to seafood with Asian influences and inspired by seasonal South Florida produce, Fins is equally well known for its outstanding Gulf seafood, fresh sushi and excellent sashimi. “We are dedicated to presenting menu items that embrace our proximity to the Gulf, while speaking to a more serious food and wine customer. We are integrating the best of Sharky’s, enhanced with inspiration from other sources, to create a unique dining experience,” says co-owner, Justin Pachota. With an inviting coastal-inspired décor and popular outdoor terrace overlooking the beach, Fins is ideal for those in search of authentic Floriddean riverside dining.

Sharky's and Fins from the Pier on Venice Beach

The picturesque waterfront location of Sharky's on Venice Beach

Quirky sign post on Venice Beach

Entrance to the Sharky's complex with Fins and Beachfront Shops

With magnificent views of the Gulf of Mexico, the second-story deck at Fins on Caspersen Beach in Venice offers one of the best sand and Gulf views anywhere in Florida

Upstairs dining at Fins overlooking the beach

Fin's expansive menu features seafood with Asian influences plus an inspired selection of seasonal South Florida fare

Ahi Tuna Burger with cucumber, scallions, guacamole, sweet soy, radish, spicy mayo and candied jalapeno on a brioche bun

Crunchy Thai Shrimp Salad with peanuts, crispy wontons, tempura shrimp, cucumber, peanut dressing, cilantro, scallions, chilled buckwheat noodles, shaved cabbage, wasabi peas and sweet chili sauce

Maryland-Style Crab Cake Sandwich made with jumbo lump blue crab, tomato, arugula, fennel and remoulade sauce on house-made focaccia bun

Tuna Tacos served in crispy wonton shells with fresh raw spicy tuna, cilantro guacamole, julienne cucumber, wasabi aioli, tobiko and lemon poke sauce

Chipotle Lime Beef Bowl  made with chipotle and lime-marinated tenderloin tips, sushi rice, red pepper, cilantro, carrots, pico de gallo, avocado and jalapeño aioli

Hamachi, Tuna, and Salmon Sashimi

Key Lime Crème Brûlée

www.finsatsharkys.com

Edamame & Quinoa Salad

Serves 2

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

1 lb frozen Edamame, cooked in steamer 7 minutes

1 small can chick peas, drained

1/2 lb frozen spinach, thawed and drained

6 oz quinoa, cooked 

1/2 lb feta cheese, cubed small 1/4-inch dice

1 glove fresh garlic, minced

1 tsp fresh ginger, finely chopped

1/2 cup red onion, diced

1/2 cup roasted red peppers, diced

1/2 cup fresh chopped herbs: cilantro, parsley, mint & basil

1 pinch ground black pepper and kosher salt

2 tbsp cup soy sauce

1/4 cup rice vinegar

1/2 cups olive oil

Mix all of the above ingredients together in a large bowl, and stir well to combine. Serve chilled in large dinner bowls.

Cazuela de Mariscos

Serves 4

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

2 lb fresh grouper or snapper

1/2 lb jumbo shrimp

1/2 lb jumbo scallops

1 tbsp butter

2 cups rice or risotto, cooked as per package directions

Sauce:

2 tbsp butter

1/2 cup red pepper, finely diced

1/2 cup carrots, finely diced

1 clove garlic, minced

1 pinch crushed red pepper

1/2 tsp paprika

2 tbsp flour

1 cup seafood stock - add clam juice as needed

1/2 cup fresh tomatoes, diced

14 oz coconut milk

1 1/2 cups heavy cream

1 tbsp chopped parsley

Salt and pepper to taste

Apricot Chutney:

10 oz dried apricots, chopped 

1/4 cup red onion, chopped

1/4 lb raisins

1/4 lb brown sugar

1/4 cup cider vinegar

1/2 cup water

1/4 tsp turmeric

1/4 tsp salt

1/2 tsp whole mustard seeds

1/4 tsp crushed red pepper

1/4 tsp cumin seeds, toasted and ground

Combine the chutney ingredients in a pot and bring to a boil. Reduce the heat and simmer until the chutney thickens, then set aside.

For the sauce, melt the butter in a saucepan, then add the onions, peppers, garlic, crushed red pepper and carrots and sauté until soft. Add the flour and paprika to make a roux. Add the stock to vegetable roux and whisk until smooth. Add the tomatoes, and bring to a boil. Add the coconut milk and cream, and bring back to a boil then add the parsley. Set aside and keep warm.

In large skillet or Dutch oven, sauté the grouper in butter on one side, then turn the fish, add shrimp, scallops and sauce and let simmer 5 minutes. Serve with rice or risotto and apricot chutney.

Chocolate Mousse

Serves 4

Recipe courtesy of Chef Marc Alton, Fins at Sharky’s

8 oz bitter sweet chocolate

8 oz butter

1/4 cup coffee

4 large eggs, divided into yolks and whites

2/3 cup white sugar

1 oz dark rum

1 oz water

1 pinch tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla

1 1/2 tsp sugar

Melt chocolate, butter and coffee over a double boiler, then set aside to cool. Whisk the egg yolks, sugar, rum and water in bowl over a double boiler until the mixture starts to thicken, then add to the melted chocolate. Using a stand mixer, whip the egg whites, salt, cream of tarter and sugar into stiff peaks, then add the vanilla. Fold the whites into the chocolate mixture and pour into individual serving dishes.