“The quality of the catch right now is phenomenal and the price reflects the bounty,” says Chef Ty Fredrickson.
The Coho Salmon is broiled and served with a cucumber dill sauce and the Mahi Mahi is also broiled and served with a pineapple and teriyaki sauce. The Hawaiian Tuna is lightly blackened and served with a wasabi plum glaze.
Every two weeks, the restaurants feature at least two fresh fish specials.
Market Street Fresh Fish Specials are posted on their website, www.ginc.com, and Facebook.com/marketstreetgrill.