Growing up, every Friday, my mom would reach up to the top shelf of the pantry to retrieve the fryolator. I ran in the other direction. Just the thought of fried scallops gave me the willies.
As a tot, I hated fish’s guts. Seriously.
I tried to like it. I really did. But it was just not possible. In my teens, I tried it again, and I loved it. It was lovely, flakey, delicate and delicious. How did that happen?
And then I connect the dots.
I hated FRIED fish’s guts. And I hated FISHY fish that had an overpowering flavor. I learned that mild fish was delish. And so my relationship with it commenced.
My boys can be picky eaters at times, but they have always loved this recipe. I hope your family will, too.
Here is the dish.
Try not to assume that there is no way to coerce your kids into opening wide for a delicious bite of fish. Not so fast! Here is a healthy recipe with a delicate and buttery flavor.
Fish is super good for us and super-duper good for children. It is rich in omega-3 fatty acids, which help reduce the risk of cardiovascular disease. It is good for brain and nerve development, and it is low in fat and calories, too.
Here is a dinner menu option that is quick and easy and wholesome.
Putting on the Ritz Flaky Fish
Cinnamon Honey Carrots
Mary’s Best Cookies Ever
Putting on the Ritz-Fish
- 1 roll of Ritz
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 4 tbs Mayonnaise
- 1-2 lb. Haddock or Cod
- Olive Oil
- Lemon Slices
- Fresh parsley for garnish (optional)
Preheat oven to 350 degrees.
Crush Ritz crackers into crumbs and spread on a piece of waxed paper; Mix in spices.
Spread a thin layer of mayonnaise on all sides of fillets.
Roll the fillets in the Ritz crumbs.
Place the fillets in a 9 x 12 baking dish.
Put a few pats of butter on the top of the fish
Drizzle with a bit of olive oil
Place sliced lemons on top
Bake for 25-30 minutes or until fish is tender.
Remove cooked lemons and add fresh slices, garnish with fresh parsley and serve
Serves 4- 6
Honey Cinnamon Carrots
1 Lb. of carrots, peeled and sliced
1/4 cup honey
2 tablespoons butter
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
Cook carrots by your preferred method until desired tenderness
In a separate saucepan, heat the honey, butter, cinnamon and nutmeg until the butter is melted, stirring frequently.
Drain the carrots and place back into the saucepan
Drizzle honey mixture and a sprinkle of salt over the carrots, toss to cover them completely and serve.
Dinner on the table in 35 minutes
Remember the Kitchen Tips I posted a while back? Well, leave the oven on after you take out your fish. Spray a half sheet pan with cooking spray and plop the adorable little balls of dough on it.
In 8-10 minutes, desert will be ready. And I will bet that they will have gobbled down dinner in 7 minutes!
Best Cookies Ever
- 1 cup packed brown sugar
- 1 cup sugar
- 3/4 cup butter
- 1/4 cup shortening
- 2 eggs
- 3 tbs milk
- 2 tsp vanilla extract
- 1 1/2 cups oatmeal
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips
- 1 cup coconut
- 1 cup chopped pecans
Beat the sugars, butter and shortening until creamy.
Add the eggs, milk and vanilla and mix well.
Combine the oatmeal, flour, baking powder, baking soda and 1 tsp of salt in a separate bowl.
Add the dry ingredients to the butter mixture and blend well.
Stir in the chips and pecans.
Chill the dough for 1 hour.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes and then let them stand 5 minutes before removing to racks to cool
(Makes 5 dozen)
And that’s the dish.
Because the table matters.
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