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Issue Date: March 2013

Fish Twist

Kim Schneider

For those looking for something beyond the traditional fish fry during Lent, your prayers have been answered. Pier W executive chef Regan Reik offers up his take with an almond-crusted golden trout ($23). "The dish is technically fried fish, but not the way it commonly is thought of," he says. "It doesn't have a beer batter. It's a cleaner preparation." Reik serves it with a house-made Maine lobster bratwurst, fennel coleslaw and a vanilla kumquat marmalade. "There's a crossroad of flavors with citrus, lobster, almond and vanilla," he says. "They each are distinct on the plate, but they are very interchangable with each other." 12700 Lake Ave., Lakewood, 216-228-2250

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