New England has always had a love affair with the sea. It’s cooked into the region’s identity, from working harbors and roadside seafood shacks to church suppers built around a fish fry, and the unspoken rule that summer isn’t summer without a lobster roll in hand. But if you’ve only ever associated New England seafood with lobster and clam chowder, you’re missing a huge, delicious part of the story. We invite you to try the best fish in Orlando!
The Nauti Lobstah’s sourcing partners provide access to some of the most exceptional wild-caught whole fish and fillets in the country, and Chef Mike has created a rotating lineup of fish entrées that shows exactly why premium, wild-caught fish deserves just as much attention as shellfish on The Nauti Lobstah menu.
Consider this your tour of the wild-caught fish currently shaping the kitchen at The Nauti Lobstah, including several of Chef Mike’s newest features, available only for a limited time. It’s a “Must Try” list for your next visit, whether you’re a regular who always orders the same thing or someone who’s never quite known what to order beyond fresh Maine lobster.
Why Premium, Wild-Caught Fish Matters (And Why Chef Mike Insists on It)
One philosophy runs through everything Chef Mike does: source premium, wild-caught fish, and treat each one with the technique it deserves.
That’s why “wild-caught” isn’t a throwaway phrase on The Nauti Lobstah menu. It’s a commitment that carries through every fish entrée, whole or filleted. Farm-raised fish can be perfectly fine, but wild fish that forages its own diet in open water develops a different texture and a cleaner, more complex flavor. Think of it as the difference between produce grown in rich, varied soil and produce from a greenhouse. Both can be good. Only one carries the depth of flavor that comes from where, and how, it actually lived. With that in mind, here’s a look at the fish that have earned The Nauti Lobstah its reputation for serving the best fish in Orlando, starting with what’s new.
Chef Mike’s Latest Features: Wild-Caught Fish Available for a Limited Time
Chef Mike rotates a handful of premium features throughout the year, built around whatever wild-caught fish is at its peak. Recent standouts on the latest features list include:
- Whole Yellowtail Snapper, fried or baked in banana leaf with garlic and lemon.
- Pan-Seared Halibut Fillet, finished with saffron beurre blanc and pickled onions.
- Grilled Swordfish Steak, with Kalamata olives, capers, Roma tomato, garlic white wine sauce, arugula, and balsamic vinaigrette.
You’ll also spot rarer rotating catches when the boats cooperate, such as sheepshead, genuine regional specialties most diners have never had the chance to order. Chef Mike’s fish features are limited and rotate with seasonal availability, so if you’ve been wanting to try one, don’t wait too long. Each is worth a closer look.
Whole Yellowtail Snapper: Baked in Banana Leaf
A whole-fish preparation is the purest showcase of wild-caught quality, and Chef Mike’s whole yellowtail snapper is proof. The whole fish is baked in banana leaf with garlic and lemon. It essentially steams inside the leaf, locking in moisture and infusing the flesh with a subtle, herbaceous sweetness. You may also choose to have the whole fish fried! At The Nauti Lobstah, we always aim to please your preferences. One note for planning: preparation for any whole fish requires additional cooking time, so expect a slightly longer wait. We guarantee it’s worth it.
Grilled Swordfish: The Steak of the Sea
No conversation about the best New England fish is complete without swordfish, and it might be the entrée on this list most closely tied to the region’s identity. Massachusetts ports in particular have long been centers of the American swordfish industry, and the fish itself has a texture and flavor that’s earned it a reputation as “the steak of the sea.”
Chef Mike’s current feature is a grilled swordfish steak topped with Kalamata olives, capers, Roma tomato, a garlic white wine sauce, arugula, and a balsamic vinaigrette. The bold, Mediterranean-inspired flavors balance the swordfish’s dense, meaty texture with plenty of acidity and freshness. Swordfish at The Nauti Lobstah is also a great choice for anyone at the table who’s hesitant about fish, since its steak-like texture wins over even committed carnivores.
Halibut: The Premium Showstopper
Halibut holds up beautifully to high-heat cooking, which is exactly how Chef Mike likes to treat it, and it’s one of the best fish on The Nauti Lobstah menu for guests who want something substantial.
Chef Mike’s current preparation is a pan-seared halibut fillet finished with a saffron beurre blanc sauce and pickled onions, an elegant dish that pairs halibut’s clean flavor with the warmth of saffron and the sharp brightness of pickled onion. Pan-searing develops a deep golden crust while gently cooking the fish through, a technique that demands real attention, since halibut’s low fat content means it can go from perfectly cooked to overdone in minutes.
For diners who want something indulgent without ordering red meat, halibut is often the answer. It has the presence on a plate to satisfy a hearty appetite while staying firmly in premium seafood territory.
Best Fish Favorites On The Menu
When loyal guests ask Chef Mike to keep some of his latest features on the menu on a more permanent basis, he often complies, based on availability, of course. These special features of the past are some of the best fish entrees in Orlando that you can enjoy almost year-round at The Nauti Lobstah:
- Pan-Seared Corvina: with briny Kalamata black olives and capers, served with a herbaceous citrus-butter pan sauce.
- Chef Mike’s Fish “Bouillabaisse” Pasta: features a daily selection of premium wild-caught fish in a tomato saffron broth, served over linguine with grilled focaccia. A hearty dish for those who want a variety of fish in one dish!
- Cioppino Seafood Stew: Chef Mike’s take on the classic cioppino features the premium daily catch with mussels, little neck clams, shrimp, crab claw, and oyster in a rich tomato lobster broth. This bowl has it all! The best seafood and wild-caught fish in Orlando.
Orlando’s Best Fish & Chips and New England Favorites
Beyond Chef Mike’s featured wild-caught selections, The Nauti Lobstah is known for classic New England favorites that consistently draw guests searching for the best fish in Orlando:
- New England Fish & Chips: beer-battered haddock with French fries and malt vinegar, the definitive comfort dish of the category, and ours leans fully into New England tradition.
- Fried Haddock Fish Sandwich: for those who prefer their fish fillet in a butter-toasted hoagie with Bibb lettuce and tomato, served with Chef Mike’s homemade crispy potato chips.
- Cracker-Crusted Haddock: topped with buttery Ritz crackers and seasoned with fresh butter, white wine, and fresh herbs. A classic that can be prepared gluten-free upon request.
- Cedar Smoked Grilled Salmon: North Atlantic salmon smoked on cedar planks for a deep, smoky flavor that pairs naturally with the richness of the fish.
- Baked Salmon with Jumbo Lump Crab: baked salmon medallions topped with jumbo lump crabmeat and a Hollandaise drizzle, for guests who want something indulgent.
- Crabmeat-Stuffed Flounder: two flounder fillets rolled with homemade crabmeat stuffing, topped with Ritz crackers and a Hollandaise drizzle.
For a proper New England feast, start the meal with a cup of Chef Mike’s famous New England Clam Chowdah and finish with Aunt Peggy’s Wicked Whoopie Pies!
Orlando’s Best Fried Catfish and Fish Platters
Catfish is a Florida delicacy, and it’s a tradition The Nauti Lobstah is proud to carry forward from The Catfish Place’s legacy. Wild-caught catfish is mild and slightly sweet, with a texture that holds up beautifully to a crisp, golden fry. Chef Mike sources only local, wild-caught catfish, available as boneless fillets or bone-in fingerlings, and it’s the centerpiece of our all-you-can-eat option for guests who want abundance to go along with quality. It’s a fish deeply tied to Southern and coastal dining traditions, and it pairs naturally with the same hush puppies, tartar sauce, and cocktail sauce that round out our Fisherman’s Platter.
- All-You-Can-Eat Local Wild-Caught Fried Catfish: available boneless or as bone-in fingerlings, served with hush puppies, and your choice of tartar or cocktail sauce.
- The Fisherman’s Platter: choose two or three: fried boneless catfish, clam strips, scallops, shrimp, or flounder, served with hush puppies, and your choice of tartar or cocktail sauce.
Start Your Nauti Meal with Appetizers Featuring The Best Fish in Orlando
For guests coming to The Nauti Lobstah for our fresh Maine lobster and Creekstone Premium Black Angus steak entrees, ordering a fish appetizer is the ideal way to have it all! You can enjoy the best fish in Orlando before your surf and turf main course!
- Chef Mike’s Cajun Fish & Grouper Bites: an assortment of fried or grilled mahi, snapper, and grouper with banana peppers, perfect for dipping in Chef Mike’s remoulade sauce.
- Smoked Trout: a chilled fillet topped with pickled onions, dill, fried capers, and horseradish cream, served over mixed greens with grilled focaccia bread.
- Fried Smelts: delicate, whole sweet white fish, buttermilk-battered and crispy fried. Best enjoyed with a squeeze of fresh lemon and dipped into Chef Mike’s remoulade sauce.
- Chef Mike’s Baked Fish Dip: highlights a daily premium selection of the best fish and seafood, such as snapper, grouper, mahi, shrimp, and lobster chunks baked in a creamy five-cheese sauce. Scoop it up with lavash crackers!
Plan Your Visit to The Nauti Lobstah
Many guests come in familiar with salmon, flounder, and maybe haddock. Introducing wild-caught fish dishes like corvina or whole yellowtail snapper is, in a small way, an invitation to expand what “fish night” can mean. Chef Mike invites guests to start with familiar options and gradually explore some of the best fish entrées the menu has to offer.
If you’re trying to decide what to order on your next visit, here’s a quick tasting guide:
- Looking for something rich and substantial? Halibut with saffron beurre blanc, or the grilled swordfish steak, will satisfy a hearty appetite without straying from premium seafood.
- New to fish and prefer something mild and flaky? Our Cracker-Crusted Haddock is a flavorful guest favorite. It’s mild and flaky. One bite and you’ll see why it’s a New England classic!
- Craving a whole fish preparation? The whole yellowtail snapper baked in banana leaf is worth the extra wait; for those looking for the best fish in Orlando.
- Bringing along someone who always orders chicken or steak? Swordfish’s steak-like texture and Mediterranean-style toppings tend to be a flavorful surprise.
- Want to try something you won’t find anywhere else? Corvina is your choice. And when available, sheepshead is your move, a genuine regional specialty most diners have never had the chance to order.
- Bringing your appetite? The Fisherman’s Platter or the all-you-can-eat wild-caught catfish deliver both. Order the popular Fisherman’s Platter fried for a classic fish camp take or broiled for an elevated preparation!
Because Chef Mike’s featured preparations rotate with availability, the specific dish on the menu the night you visit might differ from what’s above, but the quality of the fish will be consistent every time. The menu is built on sourcing standards that never change.
New England earned its excellent seafood reputation one boat and one meal at a time, and it’s a tradition The Nauti Lobstah takes seriously. Fresh Maine lobster will always have its place on the menu, but if you’ve been coming in for the same dish every time, we’d gently encourage you to look a little further down the menu. There’s a whole ocean of premium, wild-caught flavor waiting there, and Chef Mike works hard to bring the best fish in Orlando to your table in Apopka.
The Nauti Lobstah is open for lunch and dinner, Tuesday through Saturday, excluding major holidays, and does not accept reservations. Find us in Historic Apopka, an easy drive from anywhere in the Orlando area. Come discover the best fish in Orlando at The Nauti Lobstah!
Frequently Asked Questions
What is the best fish to order at The Nauti Lobstah?
It depends on your taste! For something rich and substantial, try the pan-seared halibut with saffron beurre blanc or the grilled swordfish steak. For a mild, flaky fish, guests love the Focaccia and Almond-Crusted Rainbow Trout and the pan-seared branzino. For a showstopper, order the whole yellowtail snapper baked in banana leaf.
Does The Nauti Lobstah serve wild-caught fish?
Yes. Chef Mike sources premium, wild-caught fish for every fish entrée on the menu, whole or filleted, including rotating features like whole yellowtail snapper, halibut, branzino, swordfish, corvina, and sheepshead, plus local wild-caught catfish.
Does The Nauti Lobstah have all-you-can-eat catfish?
Yes! The Nauti Lobstah offers all-you-can-eat local, wild-caught fried catfish, available as boneless fillets or bone-in fingerlings, served with hush puppies, tartar or cocktail sauce, and two classic homemade sides.
Are there gluten-free fish options at The Nauti Lobstah?
Yes. Several fish entrées and any cracker-crusted dish on the menu can be prepared gluten-free, including the Cracker-Crusted Haddock upon request. The Nauti Lobstah makes every dish from scratch. Just let your server know about any dietary needs when ordering.
Does The Nauti Lobstah take reservations?
No, The Nauti Lobstah does not accept reservations. Guests are seated on a first-come, first-served basis for lunch and dinner, Tuesday through Saturday.
Where is The Nauti Lobstah located?
The Nauti Lobstah is located at 311 S Forest Ave in Historic Apopka, Florida, an easy drive from Orlando and the attractions area via FL-429.
