Reflecting on the Abundance of the Ocean in Las Vegas

Dining at 2 fish-focused restaurants in the City of Sin

American Fish

Chef Moloney is a pioneer for bringing sustainable seafood options to restaurant diners. He has since partnered with Safe Harbor Certified Seafood to bring fish to patrons that is free of pathogens and radiation and has passed rigorous testing that surpasses the FDA requirements for safe seafood. During this tasting, each dish was accompanied by information on where and in what method the fish were caught. The details were precise, down to boat’s name, the captain’s name, and the exact latitude and longitude of where the fish were caught. By using the best in seafood and local ingredients, chef Moloney hopes to raise the consciousness of each person dining at Aquaknox. He promotes the idea that everyone can play a part in protecting our most valuable natural resource by making informed dining choices.

We started with the tuna foam amuse bouche that indeed made our mouths very happy. We then tried samples of various appetizers — each of the small plates were fresh, clean, and vibrant. One of the dishes was kanpache with pepronata, gigante beans, and saffron-tomato jus — kanpache is a fish that “represents an ecologically responsible natural resource, rich in Omega fatty acids, and free of detectable mercury”, according to The fish was cooked to perfection, accented with the delicate saffron-tomato jus, and the richness of the gigante beans. Another favorite of the evening was a sweet shrimp and lump crab salad with a sesame and mango dressing. Chef Moloney also presented a beet and watermelon salad with a sherry vinaigrette that was a refreshing complement to our main course. We were also treated to John Dory that was served on a bed of succotash to coincide with the seasonal fare. Each dish was prepared with insight; bringing the most harmonious, healthy, and elegantly prepared food to our table.

The night was not over until we tried some of the chef's signature desserts. These included a vanilla crème brûlée and a version of the Take 5 candy bar. Both were rich and decadent and a little bite of each went a long way. Our meal was indeed a pleasure and also one that caused us to reflect on the care and culinary artistry of executive chef Tom Moloney and his excellent staff. For those who appreciate the best in sustainable seafood, dine at Aquaknox.