Canadian chef Mike Moir vacationed in Jupiter three decades ago and stayed to found a pescatarian's paradise in 2002. Here, "ocean to table" is taken literally; fresh seafood, delivered by the boatload, is the backbone of the Ontario-born restaurateur's ever-changing Floribbean menu. You might find tempura-fried sea bass cheeks served over a papaya and pineapple salad with a roasted poblano aioli on offer at midday, then return for dinner to discover that it has been replaced with hogfish and lobster fritters served with Tabasco aioli over a golden-beet citrus slaw. One thing you'll always find, however, is a list of the fresh-caught fish of the day. Grouper, snapper, hogfish, swordfish, tilefish — if it swims our coastal waters, it's likely an option, best when crusted and fried in thin-sliced sweet potato, then baked and served with tasty sides made from the freshest of fresh produce.