A Fork on the Road

Waterfront dining at Jimbo’s Sandbar offers a Key West vibe in Hollywood


If you go

Place: Jimbo’s Sandbar Waterfront Food & Grill.

Address: 6200 N. Ocean Dr., Hollywood.

Contact: 954-927-9560, jimbossandbar.com.

Hours: 11 a.m.-11 p.m. Monday-Friday, 8:30 a.m.-midnight Saturday and Sunday.

Prices: Breakfast $4.95-$11.95; appetizers $6.95-$14.95; tacos/sandwiches $13.95-$16.95; entrees $17.95-$24.95.

Main dish

Easy Fish Tacos

This is a basic fish taco from recipegirl.com. Feel free to add avocado slices, a squeeze of lime and cilantro sprigs.

1 pound snapper fillets, cut into 2-inch pieces

3/4 cup sour cream

3/4 cup tomato salsa

12 corn or flour tortillas, warmed

11/2 cups shredded cabbage

Heat broiler, with rack in highest position. Place fish on foil; drizzle with olive oil and season with salt and pepper. Broil until fish is lightly browned and flesh is browned and opaque. Divide fish among tortillas and top with cabbage, sour cream and salsa. Makes 12 tacos.

Kick back under an umbrella on the deck and watch boats glide by on the Intracoastal with a plate of conch fritters at Jimbo’s Sandbar. Diners come for “redneck cuisine,” including gator bites, peel and eat shrimp, catfish and chips, po’ boys, fried frog legs and chicken fried oysters. There are also oysters on the half shell, shrimp ceviche and seafood pastas.

Italian owner Alessandro Oliveto bought the place a year ago from Jim Fullford and spiffed it up, adding full meals and a wine list. He is from Lake Como and grew up in the restaurants his family ran. After he sold his auto windshield replacement company when the economy in Italy worsened, he came to South Florida, where he often vacationed. Chef Paul Wallace is from California, and manager Mogans Moeller is Danish.

Start a laid-back weekend with a burger Benedict, Bourbon French toast or lemon ricotta pancakes with a chocolate cappuccino spiked with Bailey’s. Launch lunch or dinner with a platter of sesame-crusted seared ahi tuna, dragon toes (tempura shrimp) in sweet and sour sauce and mini crab cakes with a dollop of remoulade sauce. Baja tacos bring strips of Cajun-seasoned mahi in grilled flour tortillas with creamy cilantro slaw, chunky tomato salsa and fried slices of jalapeño. Try Key West linguine tangled with shrimp and scallops in vodka anisette tomato sauce or the Tuscan chicken sandwich with pesto and fresh mozzarella. Finish with Key lime pie or tiramisu as the sun sinks over mangroves.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

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