The grilled fish plate is piled with large pieces of flaky walleye, firm halibut, and rich salmon, rubbed with spices and cooked just right. There are sides of cocktail sauce, tartar sauce, a thick lemon wedge, and—the influence of the original San Diego Tin Fish restaurant—a salsa-like dicing of tomatoes, peppers, and onions, along with a crunchy, sweet/sour pickling of mayonnaise-free coleslaw. Now that the plates at the Lake Calhoun Pavilion have kale…, the Twin Cities are this close to becoming an epicure's dream.
- Rachel Hutton (Minnesota Monthly)
Copyright 2006 The Tin Fish. All Rights Reserved. 3000 Calhoun Parkway East - Minneapolis, MN 55408 - 612.823.5840
