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Naked Fish Restaurant Review: At Naked Fish, founded by Bertucci's whiz Joey Crugnale, what you hear is a big part of what you get: salsa, samba and so forth set the stage for a Cuban-Caribbean menu (think coconut haddock, orange and balsamic glazed salmon, and grilled swordfish with mango salsa). The vibe is fun and infectious, if somewhat contrived. Go for the naked or wood-grilled fish showcasing some nice filets that are simply brushed with oil and lemon then grilled over hardwood. Most entrées come with a choice of two sides, including black beans and rice, plantains and garlicky kale. Also offered are sweet potatoes mashed with bananas and steamed rice with caramelized onion and garlic. Still, it’s the tropical cocktails we really come for, like the Latin Love, a frozen concoction of raspberry, pineapple and coconut laced with banana and coconut rums.