The Sauce: Fish Cooking Sauces – This trio of sauces feature three different flavors to choose from; Asian, Honey Mustard and Lemon Dill Sauce. Each sauce is easy to make and lightly flavors the fish sticks. Serve all three or use your favorite.
‘Great Sauces Transform Good Food into Gourmet’
New fangled fish sticks
Fish sticks came in threes on the school cafeteria lunch tray. I know all about it because I worked in the cafeteria from the time I was 10 until 14 years old. Back then they were long, thin breaded pre-fab sticks. Golden brown and lightly seasoned, this was my first memory of eating fish, if one can call it fish.
Mom never explicitly said she wanted us to know what real, fresh fish tasted like but once in a while she bought halibut steaks from the fish market on the way home from ballet lessons. It’s so good broiled with homemade tartar sauce. Later she introduced other types of fish and seafood to our palettes. On a tight budget, this was a treat.
Since you can’t go back to enjoying fish sticks once you’ve known the real thing, here’s a fish stick you’ll love.Than Dakota sticking avoid was the how do i take cialis that’s a polish nails. If: one. For Seche has the.
Trending healthy diets with more fish and seafood, start your kids on these fresh fish sticks. Brush all of them with the sauce of your choice or whisk two or all three sauces for more choices. See which ones the kids like the best by hosting your own family taste testing supper.
Grown ups love these, too. Without the sticks, cut in serving sizes, brush fish with sauce and grill or broil. One of my taste testers said about the cod with Asian Sauce, “This is the best fish I have ever had.”
Recipe: Fish Sticks
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 16 Fish Sticks | Level: Easy
- 1 1/2 lb cod or salmon
- vegetable sticks
- 1/4 cup soy sauce
- 2 Tbsp ketchup
- 1/4 cup fresh orange juice
- 1 Tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 2 Tbsp chopped cilantro
- 1/4 tsp freshly ground black pepper
Honey Mustard Sauce
- 4 Tbsp coarse mustard
- 4 tsp honey
- 2 Tbsp vegetable oil
- pinch salt
- 2 Tbsp olive oil
- 1 tsp lemon zest
- 1/2 cup lemon juice
- 2 cloves garlic, finely grated
- 2 tsp chopped fresh dill weed
- pinch salt
Special Equipment – grill pan and 18 small skewers
1 Cut the fish in about 1 1/4 x 2 1/2 inch pieces using the natural shape of the fish. Place a small bamboo or wood skewer through each one.
2 Choose one sauce recipe for all the fish sticks or whisk a half recipe of each and serve all three.
6 Spray a grill pan with non-stick spray and turn the heat to medium high. Once the pan is hot, lay the fish sticks on the grill and cook for 1-2 minutes on each side just until cooked through and flaky. Remove to a plate. Grill in two batches depending on the size of the grill pan. Spray the pan before grilling the second batch.
7 Serve with crunchy raw vegetable sticks.
A full recipe of each sauce is about 3/4 cup.
Try different kinds of fish such as halibut, red snapper or swordfish.
Serve with tarter or cocktail sauce for dipping, if desired.
These quick cooking fish sticks are easy for a week night supper.
Fun dish for kids to enjoy fish. Serve with carrot flowers and mini celery sticks.
- Exchange ketchup for hoisin.
- Exchange cilantro for parsley.
- Exchange coarse for spicy or ball park mustard.
- Exchange dill for fresh thyme leaves.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 19, 2013