We are getting ready to head off to California tomorrow morning EARLY and have a long day, but prayerfully the flights and everything will go smoothly. We will be in the LA area for several days and I hope to go to the Santa Monica Farmer’s Market with Ann Marie (aka CHEESESLAVE)… I’m so excited! Then we are heading to Murrieta to a Missions Conference. We are really looking to that and excited about our move to Honduras.
Now I thought I could share with you a delicious recipe that I’ve been saving…
I loved fish sticks growing up… I hated fish, but LOVED fish sticks. Yes, the kind that you find in the frozen section, line up on your cookie sheet and pop in the oven for about 20 minutes. I used to put a TON of ketchup on my plate and scooped huge amounts into my mouth along with a yummy bite of the fish stick. My parents would ask me… “would you like fish sticks with your ketchup?” LOL! Glad to say those days were over once I got into the high school swim team, but now I can bring those days back with a healthier, homemade version…
Fresh fish, fresh spices and good quality oil… how much better can it get?!
The mysterious red seed in the spiny, hedgehog-looking pod certainly seems strange looking and maybe even downright dangerous, but it’s actually quite a traditional part of both Mexican cuisine and Caribbean folklore and herbal medicine. Achiote, otherwise known by its Aztec name of achiotl, comes from the Annatto tree (Bixa orellana), and is known for the brilliant saffron color its seeds exhibit after the pods split open to reveal their tiny inhabitants. Indeed, achiote is often used to dye foods like rice, and sometimes used as a substitute when saffron itself is too expensive. It’s also a very common natural source of food dye in the USA, where it is more commonly known as annatto. But did you know that achiote has a powerful legacy of healing and antioxidant effects?Traditionally, the achiote seed has been involved in everything from decorative painting to food-preparation to ritualistic evil-banishing ceremonies. Most of the time the achiote seed has been incorporated because of its highly pigmented red color – no wonder the mother plant is sometimes called the “lipstick tree”! This concentrated red hue can be extracted by boiling the seeds that emerge from inside the seedpod when it bursts open. The intense vermilion hue comes from the high concentration of bixin that the annatto seed contains. The little known fact is, though, that bixin is also an effective antioxidant – in studies done on small mammals, it has proven to heighten “cell-mediated and humoral immune response”. Bixin is similar to beta carotene, but bixin is generally seen as the more stable of the two compounds.The leaves of the achiote plant are also powerful; applied directly, they have anti-inflammatory effects and so they’re often incorporated into injury treatment as well as prescribed for fever and disorders of the digestive system that involve disrupted blood flow. Some say achiote has mild laxative properties as well. The consensus about achiote is that it is effective in drawing out toxins; for this reason, it’s also been traditionally used to treat snakebite.Most of us don’t have an achiote tree in our backyards. The species itself is tropical, finding its home in the Amazon rainforest and in surrounding areas. However, it’s still possible to obtain achiote in many forms – many groceries that cater to Latin American foods carry this fantastic herb which can easily be used to add both spectacular color and antioxidant benefits to whatever dish you’re cooking! Next time you’re in the market, have a look – incorporating achiote into your diet can be a fantastic idea. The ancient Aztec civilization was on to something when they brought this little seed into their daily rituals.
Spiced Fish Sticks (Gluten-free)
- 1 pound white fish (such as Tilapia or Mahi Mahi)
- 2 eggs, whisked
- 1 cup brown rice flour
- 1 Tbsp achiote powder
- 1 Tbsp oregano
- 1/2 tsp cayenne powder
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- 1/3 cup coconut oil, palm shortening or olive oil
Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).
Place eggs in a small shallow bowl. Mix together flour, spices, black pepper & sea salt in another small shallow bowl.
Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.Add more shortening or oil (4 Tbsp) to the pan and fry remaining batch of fish sticks.
Serve with freshly squeezed lime and tatar sauce or homemade ketchup.
My Little Space says
The ingredients used sound really delicious! And your little one enjoying it so much. I’ll probably wallop them all by myself… hehe… Enjoy your trip & have fun!
Divina Pe says
Your daughter is enjoying it. Actually, there’s no reason why people can’t make this at home. They’re easy to make. Have fun with your meeting with Ann Marie. And I would time really flies. I can’t believe it’s 2010. May God bless you indeed for 2010 Mare. You’re such a blessing.
Kelly the Kitchen Kop says
These look SO good! My husband grew up eating Mrs. Paul’s fish sticks and hated them, but I know he’d love these. 🙂
Your pictures are absolutely positively gorgeous! I’m jealous!
Kelly
Natalie says
This is the first time EVER that I have said fish sticks look good, in fact these look delicious!
I may try to make these and forget about all the horrible frozen fishsticks I had to eat as a kid!
JennDZ - The Leftover Queen says
Wow, those look really yummy! Hope you have a great trip!
Stacy says
These look great and your daughter is adorable! Have a great trip!
Pamela @ Seeds of Nutrition says
Thanks so much for this posting. The last time I ever bought a pkg. of frozen fish sticks after years of not purchasing them….I was really turned off to their taste and actually was wondering where the fish was in the stick.What I realized was when it comes to store bought fish sticks is that the ratio of breading to fish is significant..meaning very little fish in each…let alone the breading being full of ingredients that aren’t worthy of ingesting.
I’m filing this recipe for us!
Looking forward to hearing about your move to Honduras, where, etc.. We know several past and present missionaries there.
Fresh Local and Best says
Thanks for the informative post on achiote. I love finding ways to stay healthy and I’m impressed with information on your blog. I look forward to reading more.
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Jessie says
I also loved fish sticks growing up! These fish sticks however are so much better than the ones you find the frozen food section. I’m bookmarking this one because I just love all of the flavors in this recipe.
I hope you had an awesome holiday 🙂
Marillyn Beard says
Thank you everyone! These fish sticks are great and so meaty. Hope you all had a good New Year and looking forward to posting again :o)
WizzyTheStick says
Oh sweet! Annatto or roucou is something I use all the time and those fish sticks would be great for my son who is gluten intolerant.
Sarah says
Oh, those looks so good! 🙂