Seafood at a Steakhouse: Why the Salmon, Coconut Shrimp, and Fish & Chips at Tartan of Redlands Deserve Your Full Attention
Published in: Inland Empire Eats | Dining Features
There’s a common assumption when you walk into a steakhouse: you’re there for beef. Everything else on the menu is often seen as a polite concession to those who don’t eat red meat. It’s understandable—after all, the word “steak” is right there in the name. But assumptions about menus can make you miss the best dishes.
At Tartan of Redlands, seafood is not just a side note. It’s a carefully crafted part of the menu, with dishes that stand on their own. First-time visitors may be surprised, and regulars know that the Charbroiled Salmon, Coconut Shrimp, and Fish & Chips deserve equal attention as the steak offerings. These seafood dishes showcase what a kitchen can do when it puts care into every protein.
Why Seafood at a Steakhouse Can Be Better Than Expected
The conventional wisdom suggests that steakhouses should focus on steak, with seafood being an afterthought. But this idea misses a crucial point. A kitchen that masters steak already has the skills to prepare great seafood. High heat, quality sourcing, and precise cooking temperatures all translate perfectly to seafood.
A chef who understands how to sear a steak can apply that same technique to grilling salmon or cooking shrimp. At Tartan of Redlands, those skills have been refined over six decades, benefiting every dish on the menu — scales included.
Charbroiled Wild Salmon: A Lesson in Simplicity
Salmon can be overcomplicated at many restaurants, with sauces and garnishes masking its natural flavor. At Tartan, the Charbroiled Wild Salmon is a perfect example of simplicity done right. The wild salmon has a more robust, slightly mineral flavor than its farmed counterpart. It’s leaner, cooks faster, and has a clean, tender texture.
Tartan’s charbroiling method creates a crispy exterior, with the fish remaining moist inside. This straightforward preparation highlights the salmon’s natural oils, delivering a moist, flavorful experience.
For a different twist, try the Teriyaki Salmon, which is complemented by mushrooms and a subtle jalapeño heat. Alternatively, the Salmon Florentine pairs the fish with fresh spinach and rich hollandaise for a classic, indulgent option.
Coconut Shrimp: A Dish That Delivers Every Time
Coconut shrimp often gets dismissed as a simple appetizer. However, Tartan’s Coconut Shrimp is an example of how to do it right. The shrimp is coated in a light batter, encrusted with shredded coconut, and fried to golden perfection. The shrimp inside is hot, tender, and sweet. The contrast between the crispy exterior and the yielding shrimp inside makes each bite satisfying.
It’s served with a house-made dipping sauce that enhances the shrimp’s sweetness without overwhelming it. The result is a simple yet delicious dish that deserves a place at any table.
Fish & Chips: A Classic Done Right
Fish & Chips is a classic that often feels out of place on a steakhouse menu, but at Tartan, it works beautifully. The batter is crisp, light, and golden, perfectly complementing the delicate fish inside. The fish remains flaky and tender, while the chips are crispy on the outside and soft inside.
The Fish & Chips at Tartan are a hearty and satisfying dish that doesn’t need to be fancy to impress. It’s also an affordable option, making it a great choice for lunch or a casual dinner.
Why Seafood Fits So Naturally at Tartan
Tartan of Redlands has built a reputation as a steakhouse, but its seafood dishes deserve equal recognition. The kitchen approaches every protein — from steaks to salmon to shrimp — with the same care and skill. The Charbroiled Wild Salmon, Coconut Shrimp, and Fish & Chips are all crafted with the same precision that Tartan applies to their famous steaks.
Tartan shows that a great steakhouse can also serve excellent seafood without compromise.
Pairing Notes: Drinks to Enjoy with Each Dish
- Charbroiled Wild Salmon: Pair with a clean Pinot Gris or unoaked Chardonnay to complement the salmon’s rich flavor. If you prefer cocktails, a Gin & Tonic or Margarita offers a refreshing contrast to the grilled fish.
- Coconut Shrimp: A Pale Ale or IPA works well with the sweetness of the coconut shrimp. For wine lovers, a dry Riesling balances the dish’s richness beautifully.
- Fish & Chips: A crisp lager is the ideal choice. Its lightness cuts through the fried batter, letting the fish shine.
Final Thoughts
Next time you’re at Tartan of Redlands, don’t overlook the seafood menu. The Charbroiled Wild Salmon, Coconut Shrimp, and Fish & Chips are standout dishes that deserve your attention. Whether you’re craving seafood or exploring something new at a steakhouse, these options are sure to impress.
About Tartan Restaurant
Founded in 1964, Tartan Restaurant has become a beloved Redlands institution, offering a diverse menu with expertly prepared steaks and seafood. Known for its exceptional service and welcoming atmosphere, it continues to be a favorite for both locals and visitors.
