Mornings in the Finger Lakes are made for fishermen—and for Manny, they’re sacred. A no-frills installation tech by weekday, Manny trades wires and wrenches for rods and reels each weekend, chasing sunrise and freshwater trout like clockwork.
Armed with a thermos of strong coffee and a tackle box that’s seen it all, Manny knows exactly when the bite hits: early, just as the mist still dances across the lake and the world is hushed but for the zip of his line. That’s when the trout are hungry—and he’s ready.
There’s no fancy gear or ego here. Just local knowledge, patience, and a little grit. Once he’s landed a few glistening rainbows, Manny gets to work: a quick clean lakeside (he swears the cold water keeps the meat firmer), then it’s off to the charcoal grill.
And here’s where the magic happens.
No rubs. No marinades. No 12-step brines. Manny reaches for just one thing: a small jar of Elephant Green Chili Chutney. With its bold green chilies, a pop of citrus, and a slow-building heat kissed with sweetness, it’s the only seasoning he needs. A final drizzle over crispy-skinned trout is all it takes. Fork-tender, flame-kissed fish meets bright, punchy flavor—straight from lake to plate.
"It's the sauce that earned a spot in my tackle box," Manny laughs. "I don't leave home without it."
Whether you're a seasoned angler or a weekend warrior like Manny, this is fish done right: simple, fresh, and finished with a little green fire.