I admit that we don’t eat a lot of fish. I had horrible childhood experiences with trying to de-bone endless amounts of trout (because if you live near the Rocky Mountains–that’s what you get is trout) and frankly, I think it spoiled me on the whole eating fish thing. Every time I look at fish in the grocery store, I think of hours of de-boning, gutting and dumping pails of fish heads.
However, as I get older and begin to seek healthier ways to cook for my family, I am more and more interested in eating fish. The problem is that I have to find a way to convince my kids that fish is tasty and that is easier said than done. Here are two recipes that I found and tweaked for our own family. Hope you enjoy!
Orange Ginger Sole
This is a meal in one packet! The orange flavor helps make my kids think it’s yummy! Despite the name of the recipe, it is not really spicy hot. The spiciness comes from freshly grated ginger added to the vegetables before baking. One nice thing about this recipe is that it is baked in a foil pouch which means no clean up!
4 5-ounce sole fillets
1 medium zucchini, julienned
1 medium carrot, julienned
1/2 sweet onion, thinly sliced
1 tbsp freshly grated ginger
1/4 cup orange juice
1 tbsp orange zest
Directions:
Preheat oven to 450 degrees.
Tear off 4 sheets of 12″ X 18″ foil wrap.
Julienne your vegetables and grate the ginger.
Lay one sole fillet on each sheet of foil.
Top each piece of fish with an equal amount of zucchini, carrot, onion. (About one cup of vegetables on each foil packet.)
Add about a tablespoon of ginger to the vegetables. (Add to taste. . .ginger has a little kick to it.)
Add orange juice and zest to each packet. Bring up sides of foil and turn over at the top.
Seal edges, leaving enough room for air to circulate. Place fish packets on a cookie sheet and bake for 15 minutes.
This meal goes really well with rice.
Be careful when unsealing foil packets. The steam will be very hot.
Looking for a different recipe? Check out the families.com cookbook!
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