Kids Dish

This one was easy for me. My daughter is crazy about fish. And I’ve already posted about the health benefits of eating fish.

So this week, expect lots of fish recipes. I especially look forward to fish in the warmer weather, when it’s delivered fresh (!) and not frozen. Of course, there’s nothing wrong with frozen if it’s done properly. It’s just that since I’m originally from the coast, I really do enjoy a fresh fish.

If you’re wondering how to tell fresh from fresh frozen, lightly press on the fish “meat”. If the indentation from your finger fills with water, it was originally frozen.

Of course, it wouldn’t be very green of me to mention that there are a number of species that are being overfished. It’s important to be aware of what you’re eating. You can refer to this handy chart (also available for download) for the US, which also breaks down the fish availability by region, or this list for our European friends (sorry guys, I didn’t find anything for other continents).

Now that you’ve decided which fish you’re eating, let’s get started.

First up:

Fish tacos

1 pound flaky white fish - try cod, tilapia or mahi-mahi
olive oil
2 T. chopped cilantro
juice of one lime
dash salt
pinch pepper

flour tortillas

garnish:
choose from chopped tomatoes, chopped avocados, chopped onion, shredded cabbage, salsa, black olives, sour cream, shredded cheese - or your own favorites

I’ve said it before and I’ll say it again. I prefer to grill whenever possible. I think it tastes better, it allows me to watch the kids outside while they run around and I cook and it makes clean-up easier. So, I suggest that you grill the fish. But pan-sauteeing works well, too.

Combine the olive oil, lime juice and cilantro in a bowl. Brush onto fish (whole fillets if you’re grilling, cut into 1 inch pieces if you’re sauteeing) and let marinate for a few minutes (not too long or the lime juices may begin to “cook” the fish). Season with salt and pepper. Grill or saute until fish is flaky with a fork - on the grill, this usually takes about 4-5 minutes each side.

Remove fish from grill and let sit for about 5 minutes.

Warm tortillas in oven or wrap in foil and stick on the grill for a few moments.

I serve it by putting the toppings in individual glass bowls and then just setting them out on the table. My kids love to choose their own toppings (with a few guidelines, of course) and I find that from the youngest kids to the oldest, that providing some sense of choice makes the kids feel better about their food. There’s very little “I don’t like this” if they put it on their plates themselves.

I would suggest a side dish of rice and black beans (pinto beans work well, too). Enjoy!

fish, sustainable food, overfishing, fish tacos