When I was little there was nothing I hated more then the nights that my parents went out (this was before I was a teenager, mind you). But I dreaded these nights not because they were leaving or that I would have to stuck with a babysitter, but because by 5:30pm, my brother and I would be sitting at the dinner table with our frozen fish sticks dinners in front of us. They were always soggy, drenched in salty breadcrumbs and tasted more like chicken and fillers then fish. In fact, after speaking with many people, it became very apparent to me that fish sticks are a lot of people’s introduction to fish, thus triggering a childhood disdain for fish in general. I knew I couldn’t inflict the same torture on my son.
I had so much fun coming up with this recipe and it was much less expensive buying fresh fish and a big bag of panko then buying a frozen tv dinner with a measly 8 sticks inside.
I’ve also been using a salt free seasoning lately called Vegit (also known as Spike). It’s a really great option when you want to add extra flavor to your little ones dish without a lot of salt. There’s only 15 milligrams of sodium per 1/8 teaspoon and it’s packed with nutritional yeast and dried herbs.
I think these would be great to serve at a little ones birthday party or even better, when you go out and the kids want a special treat.

Fish Sticks (Make 8-10 Sticks)

1/2 Cups Whole Wheat Flour
1/2 Cup Whole Wheat or Brown Rice Breadcrumbs*
1 Tsp Vegit
1 Egg
1/2 Lb. Fish (tilapia, opah or any firm white fish will do), cut into
1/2 inch sticks
2-3 Tbsp Olive Oil

1. Place the flour and breadcrumbs in separate bowls.
2. Whisk the egg in another bowl.
3. First roll the fish sticks in the flour then the egg and finally in
the breadcrumbs. If you keep one hand dry it will prevent your hands and
the fish sticks from becoming clumpy with breadcrumbs.
4. Place on a plate until all of the fish sticks are lightly coated.
5. Heat 1-2 Tbsp of the oil in a saute pan over medium heat.
6. Cook half of the fish sticks for 2-3 minutes until golden.
7. Turn them and cook on the other side for 2-3 minutes or until fully
cooked through.
8. Repeat with remaining oil and fish sticks.
9. Cool and serve.

*You can find both of these items at Wholefoods and many health food stores

Fish is such a wonderful protein for babies, but most parents are intimidated to cook it for their little ones. Even as a child, the only time we had fish, it was cooked under the broiler and stunk up the whole house (sorry Mom)! Most white fish have a mellow flavor and can be easily paired with other flavors.
While shopping at the Farmers Market I asked our local “fish ladies” (as I call them) if they had anything mild for Kenya. One of the fish ladies, with her big hair, gigantic smile and pearly whites, said how about the Hawaiian Silver Snapper?! The name sounded so luxurious and exotic. I looked over at my 13 month old and thought, nothing’s to good for my little guy.
Going with the Hawaiian theme, I came up with flavors I enjoyed from past trips to the tropical paradise. Pineapple, rich in vitamin C, ginger, brown rice and just a hint of sesame oil.
We took Kenya to Hawaii last year when he was 4 months and he could only eye the fresh fruits and fish on Mommy’s plate. Finally, I can bring the idea of being in the Islands to his tummy.

*I usually make a smaller amount of this dish since it will only stay fresh in the refrigerator for a few days. Freeze whatever is left over. For more tips, checking the “freezing“.

Hawaiian Silver Snapper (8 Baby Servings)

1/2 lb. Snapper (any mild white fish will work)
1 Tsp Fresh Ginger, peeled and sliced into 2 thin coins
1/2 Cup Brown Rice, cooked
1/2 Tsp Sesame Oil

1. Place ginger in a steamer pot over boiling water and cook for 2 minutes.
2. Add the fish to the pot and cook 4 more minutes or until cooked through.
3. Place all the ingredients in a food processor (make sure there are no bones in the fish) and puree until smooth.
4. Cool and serve.

I took a baby nutrition class yesterday that I was so excited about. Sadly, it was totally uninsperational. Someone asked the teacher about turning babies on to spices and she said “maybe you can put in a pinch if it’s part of your culture”. Really!? When I go out to dinner I can’t wait to try Mexican, French, Thai, anything and everything that’s new and exciting especially when it comes to dishes with complex flavors. Why shouldn’t babies be turned on to interesting new tastes. In this dish I put curry, cumin and coconut, 3 things that turn a blah dish into something exciting. Any time Kenya tries Indian food he gobbles it up.

Indian Fish (10 baby servings)

1 Cup Coconut Milk
1 Tsp Curry
1/2 Tsp Cumin
1/2 Potato, peeled and cubed
1/2 Cup Cauliflower
1 Tilapia Fillet (any whitefish will do)
1/2 Cup Frozen Pea

1. In a saucepan, bring coconut milk and spices to a boil. Add potato and simmer for 2 minutes.
2. Add cauliflower and cover 2 more minutes. Add fish and cover for 3 minutes.
3. Put all ingredients in a food processor and puree until smooth.
4. Cool and serve.
*If mixture is still too thick, add hot water to thin.