TASTE TEST: Asada Grill & Cantina's whole tilapia a deep-fried delight

The Mojarra Frita is served at Asada Grill & Cantina in Griffith.

Lent starts today, and the Region's many Catholics will spend Fridays at fish fries in churches and Veterans of Foreign Wars halls.

If you're in the mood for something other than a breaded plank of white fish, local restaurants abound with copious seafood dishes. Asada Grill & Cantina at 216 S. Broad St. in Griffith is no exception.

The cozy Mexican restaurant that replaced Niko's Steak & Seafood by the train tracks in Griffith offers authentic Mexico City cuisine, with "a modern twist." Asada boasts 16 different South of the Border seafood options, including Cerviche De Cameron, Salmon Yucatan, Mahi Mahi ala Mexicana and Red Snapper ala Veracruzana.

If you're going to eat fish for Lent, why not get the whole fish? Asada's Mojarra Frita is a deep-fried whole tilapia — head, tail, fins and all. The tender, flaky fish peels right off the flank, and bones aren't as much of an issue as one would expect.

It's a sight to behold, is served piping hot straight out of the deep fryer and comes with plenty of lemon wedges for spritzing. The presentation is immaculate — along with the standard rice and refried beans, you get a salad, scoop of guacamole and garnishes of tomato and orange.

For more information, call 219-934-0400.

 
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Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.