3 Family-Friendly Fish Recipes

Kids can eat fish too! Try these kid-friendly fish recipes and introduce your little ones to new flavors!

Salmon Patties

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Ingredients:

  • 1 (14-ounce) can salmon, drained
  • 3/4 cup saltine cracker crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon dried dill weed
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Directions:

  1. In a large bowl, place the salmon and cracker crumbs; set aside.
  2. In a heavy skillet over medium heat, cook onion and red bell pepper in olive oil until tender.
  3. Add the vegetables to the salmon and cracker crumbs in bowl and mix gently. Add dill weed, egg, and lemon juice and mix gently.
  4. Form the salmon mixture into four patties using your hands. At this point, you can cover the patties and refrigerate for a couple of hours before you finish cooking them.
  5. Add 1 tablespoon olive oil and a bit of butter to the same skillet and reheat over medium heat.
  6. Add the cold salmon patties to​ the skillet when butter melts. Cook patties for 3-4 minutes on each side until golden brown and hot. Serve immediately.

Gluten-Free Fish Tacos

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Ingredients:

  • 8 corn tortillas (gluten-free, soft, 6 to 8-inch)
  • 2 cups coleslaw mix (store-bought blend used for convenience)
  • 2 tablespoons olive oil (to brush on tortillas)
  • 1/2 cup cilantro (packed, minced)
  • 1 tablespoon jalapeno pepper (seeded, minced, fresh, more if you like heat)
  • 2 tablespoons rice wine vinegar
  • 1 pound halibut fillets (or your favorite firm-fleshed fish, cut into 1/2-inch strips)
  • 2 tablespoons olive oil (to pan-fry fish)
  • 1/4 to 1/2 teaspoon salt (or to taste)
  • 1 pinch black pepper (fresh ground)
  • 2 teaspoons
  • Gluten-Free taco seasoning (or make your own or use a gluten-free store-bought blend like Simply Organic gluten-free organic taco seasoning).
    • 2 tablespoons gluten-free onion powder
    • 2 teaspoons gluten-free garlic powder (not garlic salt)
    • 1 tablespoon salt
    • 1 tablespoon gluten-free chili powder
    • 1 ½ teaspoons crushed dried red pepper
    • 1 ½ teaspoons gluten-free ground cumin
    • 1 teaspoon dried oregano leaves
    • 1 ½ teaspoons cornstarch
    • 1 teaspoon sugar
    • 2 limes (cut in 10 wedges, use 2 wedges for the mayonnaise mixture)

Mayonnaise Mixture:

  • 3/4 cup gluten-free mayonnaise
  • 2 lime wedges (juice of)
  • 1 teaspoon gluten-free taco seasoning
  • Optional: Pico de gallo, guacamole

Directions:

  1. Preheat oven to 325 F
  2. Brush gluten-free corn tortillas with 2 tablespoons of olive oil and wrap in parchment paper or foil and place in preheated oven to warm, while preparing recipe.
  3. Mix coleslaw, cilantro and jalapeno in a bowl. Add rice wine vinegar, salt and pepper to taste and toss to coat. Set aside.
  4. Sprinkle fish fillet strips with salt and pepper. Add olive oil to a heavy skillet and heat over medium heat.
  5. Add fish strips and pan fry for 4 minutes. Turn strips, sprinkle with gluten-free taco seasoning. Cook for about 3 to 4 more minutes or until fish is just cooked through. Remove fish to a cutting board, and cut into 1/2-inch chunks.
  6. Place mayonnaise in a small bowl. Squeeze the juice from 2 lime wedges into mayonnaise and stir in reserved 1/2 teaspoon of gluten-free taco seasoning.
  7. Remove warm tortillas from oven. Divide fish evenly on 8 tortillas. Top with coleslaw mixture and drizzle with mayonnaise mixture. Serve with fresh lime wedges to squeeze over slaw.
  8. For additional authentic flavor, serve with homemade pico de gallo salsa and/or guacamole.

Fish Sticks

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Ingredients:

  • 2 large eggs, beaten to blend
  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup all-purpose flour
  • 1 pound flounder or cod fillets, sliced crosswise into 3/4″-wide strips
  • Kosher salt, freshly ground pepper
  • 3/4 cup vegetable oil, divided

Directions:

  1. Place eggs, panko, and flour in 3 separate shallow medium bowls.
  2. Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
  3. Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
  4. Transfer fish sticks to a paper towel-lined plate; season with salt.

 

 

 

 

 

 

 

 

 

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