I typically love leftovers but there’s one kind of leftover I dread: grilled fish. There’s something that happens to the fish oils when grilled fish is left to sit overnight in the fridge. It’s extremely tanh tanh – Vietnamese for fishy in a smelly way. Yes, that from someone who enjoys fermented seafood products. Whenever I plan on grilling fish, I try to buy the amount we’ll eat in one meal to avoid leftovers.
Last week, we ended up with 6 ounces of grilled sockeye salmon. Dinner included a pasta with basil pesto and we found ourselves gobbling up the carbs and not all of the protein. My husband looked at the salmon, which we got for a “steal” at $14.99 a pound, and said, “What are you going to do with that leftover fish?”