I do not like green eggs and ham.

That is the reaction I felt like I got when I first started serving fish to my kids.

I do not like it, Sam I Am.

They would take one look and wrinkle their noses. The decision was made way before it got anywhere near their mouths. I was never a big fan of forcing my kids to eat things they do not like. Or “think” they do not like. I was a very picky eater growing up. I know how all the coercion tactics work. And how they felt. And how my stubborn tastebuds rebelled. I once had to eat cold tacos for breakfast, because I was not allowed to have anything else, ever, until I finished my dinner. Tacos? Who doesn’t like tacos? Apparently 6 year old me didn’t.

None of the tactics really made me a more adventurous eater. That just came with time. I am not so picky now! You can tell by all the food posts, I love food!

A few tactics that did work on my kids was “Just try one bite for every year old you are.”. 3 years = 3 bites. How about this one? Divide the offending food into two equal portions and they get to choose which portion to eat. Reverse psychology by giving a false sense of control over their food destiny?

While these tactics didn’t necessarily win them over to a new recipe, it did get them to try new foods without it being an overly negative experience.One of my best tactics is to make healthy food that really tastes great. You can read more about one of my most successful tips get kids to eat healthy food and get a great recipe in Coconut Peanut Chicken Satay Stir Fry.

This fish marinade is flavorful without being overpowering. It is great on any mild white fish, as well as shrimp and…. Chicken. The real trick for the pickiest and most reluctant fish eaters is this fish marinade is also great on chicken! Once kids get used to the flavor of the marinade on chicken, the switch to fish is easier, because they are familiar with the taste. This recipe from Kalyn’s Kitchen is simply good food and her site is full of great fish recipes! This one is now a regular in our dinner rotation.

This pin rocks!

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Fish Hater Marinade

Got picky eaters? This Fish Marinade will win over the most reluctant of fish eaters. But if they are really obstinate...it is good on chicken too!

Ingredients

• This marinade is good on halibut tilapia, or mahi-mahi (Any mild white fish, really.), shrimp, and chicken. Chicken can be marinated for longer.
• One piece per person

Marinade Ingredients:

• 3/4 cup olive oil
• 1/4 cup lemon juice
• 2 tsp. coarse ground black pepper
• 2 tsp. Spike Seasoning optional, but good I found it with the spices
• 2 T garlic minced crushed or pureed
• 1 T dried basil - for this recipe I like dried better than fresh

Instructions

• If using frozen fish, thaw completely. Combine marinade ingredients. Put fish in ziploc bag and pour marinade over. This marinade makes enough for 4-6 pieces of fish. I keep leftover marinade in the fridge, it lasts for two weeks. Or make a smaller batch for less fish.
• Marinade for 2-3 hours, longer for chicken.
• When ready to grill, heat grill to high to preheat and take the fish out of the fridge and allow to come to room temperature. Oil grates with grill spray or using a paper towel dipped in oil and rubbed over grates using tongs.
• Reduce heat to medium-high and cook each piece of fish about 10 minutes for each inch of thickness, turning over halfway through. To test for doneness, it should feel firm to the touch, but not hard and flake easily.
• This may also be cooked using the broiler. All the same rules apply :).

How about a little something for dessert?

Two Two Easy Peach Cobbler

Mini Apple Pie Cookies

We’re sharing this post with:

Living Well Spending Less

The post Fish Hater Marinade appeared first on TGIF - This Grandma is Fun.

When I cook a nice meal, what I want out of my family is an end of the cooking show reaction. At the end of the show the host and their guests taste the recipe of the day and ooh, and aah, over the taste, texture, flavor, moistness; every exquisite detail is described. What I get most often when I ask how my family likes a new recipe is, “It’s good. I like it.” I’t’s good? Good? LIKE? I press for more detail. “On a scale of 1-10, where would you rate this?” By now they are annoyed and evasive. “I already said, it’s good.” Ugh! Good is such a generic term, I don’t know what to make of it.It is the start of a new year, and your kids, like mine, are probably not back in school yet either, so we are all still eating holiday food. But come Monday morning, we are all going to step on that scale and let out a shriek over what we have done to ourselves. I know, you are probably totally irritated with me for mentioning it before Monday. But, trust me, I am trying to do you a favor. I am giving you time to go grocery shopping and be prepared to make this for dinner Monday night. The shift from holiday eating to more healthy eating, can taste a little, well…bleh. Baked Parmesan Tilapia to the rescue. For once, I got my end of the cooking show reaction! Hubby said he definitely wanted this again. Daughter said, this is fish? In fact, the fam said I did not make enough, and everybody had their own large filet! We like it with Garlic Parmesan Roasted Squash  or Oven Roasted Cauliflower.I found this pin when I was looking for recipes to use up some tilapia I bought on sale. But when I went to print out the recipe, it suddenly struck me that it seemed like the fish in the pic was sitting in a pool of melted butter. All that fat was going to defeat my healthy goals, so I read through the comments and found that several people substituted greek yogurt for the butter and mayonnaise. Perfect. With the cheese, seasonings and spring onions, we didn’t miss out on flavor at all this way. This recipe from Mama’s Supper Club is a keeper! Here’s to eating healthfully, and feeling like you aren’t.

This fish Rocks!

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Baked Parmesan Tilapia

Ingredients

• 2 lbs tilapia fillets orange roughy, cod or red snapper can be substituted
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 7 Tablespoons Greek Yogurt
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce

Instructions

• Preheat oven to 350 degrees.
• In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
• Brush top with juice.
• In bowl combine cheese, greek yogurt, onions and seasonings.
• Mix well with fork.
• Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
• Spread with cheese mixture and bake until golden brown, about 5 minutes.
• Baking time will depend on the thickness of the fish you use.
• Watch fish closely so that it does not overcook.

Notes

This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.

We are happy to link this post to these great blogs: Lamberts Lately  – Living Well, Spending Less – Live, Laugh, Rowe – 52 Mantels – A Glimpse Inside – What’s Cooking Love

The post Baked Parmesan Tilapia appeared first on TGIF - This Grandma is Fun.