Yesterday evening, I was at Pennridge FISH, our local food bank. We wait in our cars with face masks on these days due to the coronavirus. I had just arrived. A man pulled up beside me in a truck. He asked me if I wanted some fish. I said, sure! We went to the back of his truck and he took out a plastic bag with two freshly caught, nice sized, rainbow trout. One had been gutted and head removed. The other was still flopping. Last week, in the bottom of one of the boxes from the food bank, we found this refrigerated bag of “lime curried glaze”. It had no instructions on it and it came with nothing appropriate to use it on.
This afternoon, I scaled both fish, cleaned the second one, then filleted them both, following the instructions from WikiHow. After I did this, I wondered why I had bothered to gut and behead the fish, since I was filleting it. I used to fillet sunfish by the dozens and just skipped those steps. I fired up the charcoal Weber Kettle grill, and put some green beans and some broccoli in pans. Then I put the fish on the grill and turned the stove on under the veggies. I squeezed some of the glaze on the trout. After 5 minutes, I flipped it, glazed the other side and cooked it another five minutes. It was very tasty! We microwaved leftover pierogies (that had come from FISH another week) for Bethann & Tony.
We truly appreciate all that Pennridge FISH does and provides. The people who serve there do so joyfully, without condescension.
Thank you, kind stranger, for sharing your catch of the day!