Coni’Seafood

The whole snook is split, marinated in a soy-based sauce and grilled flat in a basket over the fire, and it takes about half an hour, so order it as soon as you sit down. This Centinela Avenue dining room in Del Rey was a Mariscos Chente until 2017, when Connie Cossio renamed it; her father Vicente started cooking Nayarit-style seafood in his Inglewood backyard in 1987. Fill the wait with lemon-cured shrimp aguachile, smoked marlin tacos or mini tostadas stacked with shrimp and octopus ceviche. There's a small patio.