Coconut Fish Sticks
Kids LOVE dipping things. Sometimes by simply changing the shape of a food you can get them to try and even like a food. Bebe B has always been a bit unsure when it came to fish, and getting her to try things these days can be a real challenge. After finding some beautiful fresh fish on special I knew I had to create a recipe that would be fun, taste great and healthy. Bebe B loved these and I know I will make them again soon.
Coconut Fish Sticks - 12 Months+
1 large Fillet of White Fish (I used wild caught cod but any white fish will work)
2 tbsp Unsweetened Shredded Coconut
1 tbsp Coconut Flour
1 tsp Thyme (finely chopped)
1/2 a Lime
1/2 tsp Salt
1 tsp Olive Oil
Preheat oven to 375 degrees (f). Cut the fish into strips, about 3 inches in length. Sprinkle with salt and a squeeze from the lime. Next whisk the rest of the juice from the lime half into the egg. In a separate dish gently combine coconut, flour and thyme. Line a baking sheet with foil, parchment paper or a silpat mat. Rub with olive oil (to help prevent sticking). Dip each fish strip first in the egg mixture then in the coconut mixture and set on the baking sheet. Bake in the oven for about 15-20 minutes. Then turn the oven to broil and bake another 3-5 minutes, make sure to watch closely during this part broiling can lead to burning really fast. The broiling step just helps to crisp them up a little bit. Allow to cool a few minutes and serve with your favorite dipping sauce. I like to make a homemade “tartar” sauce by mixing plain Greek yogurt with a little apple cider vinegar and diced cucumber.
Some of the Awesome Health Benefits:
-White Fish is low in fat, high in protein and rich in vitamin B.
-Coconut is rich in healthy fat, potassium and protein.
-Limes are an excellent source of antioxidants and vitamin C.
This recipe is dairy-free and gluten-free.