You’ll want to sleep with the fishes at Bartolotta at Wynn Las Vegas. All of them speak Italian. Chef Paul Bartolotta wants guests to feel as if they’re dining in a seafood restaurant in Italy. And that means fish flown in daily from the Mediterranean. Look for tableside presentations from the servers and be sure to ask for one of the romantic cabanas next to the lagoon. This place makes memories.

Costas Spiliadis’ Greek restaurant at the Cosmopolitan serves Mediterranean dishes using seafood imported daily in New York City and Montreal. Step out on the terrace for stunning views of the Strip. Try the three-course lunch for $20.12, a steal in this town.

Even if you could care less about sustainable food you should dine on the fish at Rick Moonen’s RM Seafood at Mandalay Bay. Moonen, who lost out to Marcus Samuelsson of Aquavit in New York city on “Top Chef Masters,” lives here, which we love. He wrote a book entitled “Fish Without a Doubt” that helps you cook seafood at home with nary a fret. And he has been an outspoken proponent of fish that are caught in an environmentally sound, socially responsible manner. So no Chilean sea bass on the menu. You’ll find straightforward dishes made from fish that taste like you caught them yourself. And even though the restaurant is helmed by a celebrity chef, it’s open for lunch. Run, don’t walk here.

David Walzog’s Lakeside converted to all seafood last fall, and with it, a cavalcade of seafood dishes. Think iced shellfish, ocean-fresh fish and interesting lobster choices from across the globe. Start with the Lakeside sampler, a trio of Maryland crab cake, chile-rubbed King crab leg and a turn on oysters Rockefeller. Then dig into to a spice-crusted big eye tuna, sauteed Atlantic sea scallops or a half lobster tail. For vegetarians, Lakeside has seafood dishes that will have you thinking that you must be eating meat. A vegan clam chowder that uses smoked oyster mushrooms for the clam flavor and crab cakes made with hearts of palm and soy protein are just some examples.

We want to go on a camping trip with chef Michael Mina at American Fish. Something tells us that his renditions of would make an adventure in the great outdoors satisfying. Mina buys his products directly from fishermen, farmers and ranchers and emphasizes fresh ingredients and regional produce, particularly from the Northwest and California. But the magic is in the preparation. Mina uses four cooking techniques: poached in ocean water, griddled over a cast iron skillet, baked with sea salt and wood-grilled and smoked. And with an upscale lodge setting, you can’t go wrong with anything on this menu.