We don’t do fish sticks at our house. They just aren’t something we really enjoy.
This was reaffirmed a couple of years ago when the Man asked for a special birthday dinner, just like his English mum used to make: fish sticks, peas and tater tots.
“Really?” I asked. “I will make you anything you want for your birthday. Fish sticks? How about I get some nice shrimp or maybe splurge on lobster tails? Cedar-planked salmon? Anything else?”
Nope. Fish sticks. Right down to the tartar sauce from a jar.
Let’s just say the meal did not live up to his childhood memories.
But he did appreciate the effort (or lack thereof) that I put into cooking his pre-formed, frozen foods. And now he appreciates all the days when I do not cook like that.
We are hoping that our son also will appreciate the effort I put into meals. At 2, mostly he is just shoving the food in. Fuel for active toddler legs and brain.
But every once in a while I see a true glimmer in him when I hit on something he really likes.
Lucky for me, I see that glimmer a lot when I make fish. The kid just loves it. From the basics like tilapia and salmon and mahi mahi to the extravagant rare splurges like shrimp and crab and lobster, he loves it all.
Sure, he calls it chicken – he does that with pork and beef, too – but I don’t care what he calls it as long as he eats it with gusto, makes “mmm mmm” noises and asks for more.
I know people who say their kids will not even be at the same table if fish is served. As someone who loved fish as a kid, I don’t really get that. But I know it happens. And tastes can change. I mean, I hated strawberries and sweet potatoes as a kid, but I love them now.
And if there is a secret for getting more kids to eat fish, I wish I knew it and could share it with everyone.
We started him on it early, with the blessing of the pediatrician, going with mild things like tilapia and moving on gradually to stronger fish and finally shellfish. Plus, it’s something we eat often, therefore he eats it often.
To keep things interesting, I try to find different ways to prepare it, adding flavor with sauces or marinades.
We seem to like a lot of tangy things. I have been on a kick lately with using mustard, so a recipe I saw in “The Mom 100 Cookbook” that used mustard and balsamic vinegar to make a glaze for a thick, meaty fish like halibut, seemed like a good one to try.
And it was. Olive oil and balsamic vinegar make the base for the glaze; mustard gives it a little thickness, and a bit of brown sugar brings it all together with just the right amount of sweetness to balance the sour. A little garlic zips it all up.
A quick soak in the glaze and the fish is on its way to the oven to roast in less than 10 minutes.
The glaze has a lot of flavor, but not so much that it overpowers the fish. It also cooks down to a nice consistency, just sticky enough to really coat the fish, but not so much that it feels cloyingly sweet.
Serve it with simple side dishes of rice and sautéed Chinese broccoli.
Sweet-sour balsamic fish
(based on a recipe from “The Mom 100 Cookbook)
Time: 30 minutes; Yield: 4 servings
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cloves minced garlic (I used three frozen garlic cubes)
- 1 tablespoon brown sugar
- 4 pieces halibut or other thick, meaty fish such as cod, salmon or mahi mahi (each piece 4-6 ounces each and 3/4 inch thick)
- Black pepper
Directions:
Line a rimmed baking sheet with parchment paper or lightly oil it with olive oil.
Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic and brown sugar in a wide, shallow down or dish that will accommodate all the fish pieces.
Roll the fish pieces in the glaze, turning to coat and then leaving them in the mix for 15-20 minutes at room temperature.
Preheat oven to 450 degrees.
Place fish on prepared baking sheet and sprinkle with pepper, if desired.
Bake for about 8 minutes, until fish is opaque throughout. (The general rule is 10 minutes of cooking time for each 1 inch of thickness).
Cook’s notes:
I skipped the salt in this. With the vinegar and Dijon mustard, I thought there was plenty of flavor that it was not needed.
Frozen garlic cubes (such as the Dorot brand) mix into the glaze smoothly.
