Thursday, October 23, 2008
My oldest child used to enjoy eating fish until he was about 3. Then, all of a sudden he found it too fishy and mushy. I struck a bargain with him: he had to try one bite. If he didn't like it, he didn't have to eat any more. I've found that picky fish-eaters do better with the firm texture and the mild taste of Tilapia, Mahi Mahi and Halibut. Flavoring the fish is key.
This recipe is so easy to put together and yields wonderful results. It goes really well with any white fish or salmon fillet. Assemble it in the morning or half an hour before dinner; either way turns out delicious.
Apricot Sesame Marinade for Fish (coats 2-3 lbs of fish fillets)
This marinade is equally delicious over some firm tofu.
1/4 cup fruit sweetened apricot jam
1/4 cup GF dijon mustard
1 tablespoon GF soy sauce
2 tablespoons raw sesame seeds
2 tablespoons black sesame seeds
2 lbs of fish fillets, skin removed
Mix all the ingredients for the marinade together. In a lasagna dish, coat the fish fillets with the marinade. Refrigerate until ready to use. The fish can be grilled or baked (place an oiled cookie-sheet) until inner temperature reaches 145F. If I bake it, I end the last few minutes by broiling it so it can caramelize on top.
Leftovers make a great sandwich. Spread hummus on two slices of bread, add a lettuce leaf, a few tomato slices and the left-over fish and enjoy!
More delicious marinated dishes:
Cilantro Thai Grilled Chicken
Pomegranate Marinated Tofu