Are you looking for ways to get your kids (family) to eat more fish? Kids can be picky, but if you start when they are young and try different recipes they will get hooked on fish fast. Here are some tips to get you started:
Start with a mild-tasting fish – to help develop a taste for fish. Tilapia is a good choice. It has a mild yet somewhat sweet flavor and pleasant aroma. It flakes easily and can be prepared in numerous ways. Other fish favorites for kids include cod, crab chunks and shrimp.
Prepare fish with a kid-favorite flavor. Top fish with foods kids are familiar with, such as melted cheese or garlic. Or toss fish into tacos, serve it on toasted bread wedges or mix it into casserole dishes.
Try serving fish with dips – kids love to dip foods. A cocktail sauce sweetened with honey is a good choice - or serve with a spoonful of ranch dressing. Kids will enjoy dipping boiled shrimp or a crispy fish fillet.
Add crunchy coatings. Kids like foods with a crunch. Try topping fish with crushed ramen noodles or dill pickle chips or any flavor of chips kids may like.
The sooner kids start eating fish, the better. Fish is rich in protein that will help kids grow tall and strong. Fish fat is very healthy too. Fish fats are primarily omega-3 fats that help promote brain development and healthy skin, while lowering the risk of diabetes and heart disease.
Looking for a few family-favorite fish recipes? We have several fish and seafood recipes your family will enjoy at Hy-VeeRecipes.Com.
Dill and Black Pepper Cod
All you need
1/2 tsp. black pepper
3/4 cup crushed Hy-Vee dill pickle potato chips
1 pound fresh cod fillets
1/2 cup buttermilk
All you do
Preheat oven to 375°. In a medium bowl, combine black pepper and crushed chips. Dip cod fillets into buttermilk; drain off excess buttermilk. Place fillets on a greased baking sheet. Press chip mixture evenly over top of fillets. Bake 20–25 minutes or until fish flakes easily with a fork. Serves 4.
Nutrition Facts: 180 calories, 22 g protein, 6 g fat, 9 g carbs, 190 mg sodium.
