Several small restaurants and cookhouses cluster near the Cape Point fish market, buying directly from the pirogues and serving what came in that day. Barracuda, grouper, and bream are grilled over charcoal and served with rice or chips. There is nothing fancy about the setting, and the menus are whatever was caught — but this is about as direct a line from sea to plate as you will find anywhere on the coast.
Come in the early evening after the market wind-down, when the fish is freshest and the cooks have had time to fire up.