Fish Recipes For Picky Eaters

Some people don’t eat much fish and are generally picky eaters. So, take a look at the following fish recipes for picky eaters. This is frequently due to the fragrance, texture, or flavour of fish and the unfamiliarity with preparing fish-based meals. Because tilapia has a moderate flavour and texture similar to chicken, it’s a nice fish to give a try if you’ve given up seafood for good.

Tilapia Baked with Ginger and Cilantro

You will adore this recipe if you like stir-fries and Asian-inspired dishes. Garlic, ginger, and cilantro season these fillets nicely with fresh vegetables and brown rice. It’s not only simple to make, but it’s also simple to double this recipe and make weekday lunches. Check out spicy Indian fish recipes for a little bit of heat.

Ingredients:
Tilapia fillets (1 pound) or other thin fish fillets
Freshly ground pepper and kosher salt
Three peeled and crushed garlic cloves
One inch of grated fresh ginger (about one tablespoon)
One jalapeno pepper, chopped roughly (optional)
1/3 cup cilantro leaves, coarsely chopped
A quarter cup of white wine
Two tbsp soy sauce (optional) (or gluten-free tamari)
One tbsp sesame seed oil
Scallions, finely sliced to use as a garnish
Garnish with more cilantro

Instructions:
Preheat the oven to 475 degrees Fahrenheit. Dry the fish and place it in a 9-inch or 8-inch ceramic or glass baking dish, seasoning liberally with salt and pepper.

Combine the garlic, grated ginger, chopped jalapeno, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Blend until smooth. (Alternatively, in a mortar and pestle, finely chop or mash the garlic, ginger, jalapeno, and cilantro, then mix with the liquid ingredients.)

Drizzle the sauce over the fish and gently work it in. Bake for 8–10 minutes, or until the fish flakes easily and is thoroughly cooked. Still, it will be very moist and possibly gelatinous.
Serve immediately with the remaining scallions and cilantro on top of brown rice.

Tilapia
This dish is for you if you prefer your food hot. Tilapia is a very adaptable fish to deal with; it may be pan-fried in minutes or cooked slowly and gently, like in this recipe. The combination of oregano, basil, and chilli powder is delicious! After the fillets have finished cooking on low heat, season them with the mixture and serve with quinoa and sautéed vegetables.

Ingredients:
Three fillets of tilapia (about 1 lb)One teaspoon oregano, dry
One teaspoon basil (dried)
Chilli powder (about two tablespoons)
Aquarter teaspoon of salt
Three tablespoons unsalted butter
A quarter-cup of lemon juice

Instructions:
Preheat the oven to 350°F and place the fish in a glass pan. In the microwave, melt the butter and lemon juice together, then pour over the fillets. Add the other ingredients and mix well (vary the amounts of each to your liking). Thirty minutes in the oven.

Tilapia and Chips

Who doesn’t enjoy a good fish and chips meal? This is a classic favourite and a must-try seafood meal for beginners. Best of all, this Rachel Ray Mag recipe doesn’t call for a deep fryer or any fancy cooking to satisfy even the pickiest eaters!

Ingredients:
Two large russet potatoes, peeled and cut into 12 wedges (1 1/2 pound)One  1/2 tablespoons olive oil (extra virgin)One /2 teaspoons seasoning (Old Bay)One cup club soda or seltzerOne pound of flourOne teaspoon kosher saltCanola oil is ideal for fryingTilapia fillets, 4 – 5 ozServing sauce for tartar

Instructions:
Preheat the oven to 450 degrees Fahrenheit. Clean the potatoes by rinsing them and patting them dry with paper towels. Toss with olive oil and Old Bay, then spread out on a baking sheet in a single layer. Bake for 20 minutes, or until golden and crisp.

Meanwhile, whisk the seltzer, flour, and salt together in a medium mixing bowl until nearly smooth. Heat 1/2 inch canola oil in a big heavy skillet over medium heat. Using paper towels, pat the fish dry. Dip each fillet in the batter, coating both sides, and carefully set in the skillet. Cook the fish for 6 to 8 minutes, rotating once until the batter is puffy and lightly golden. Drain on a dish lined with paper towels. Serve with tartar sauce and fries.