Baked Fish Sticks with Yogurt Lime Caper Sauce

For the last few months, I have been participating in a "fish share" through my local farm. Every other week I would go to the farm and pick up anywhere from 1-3 lbs of delicious locally caught New England fish. Some examples of the fish included were salmon, swordfish, and tuna. This particular week was Haddock. 

Haddock is a very mild white fish that is widely caught in New England. The Haddock share this time was about 3 pounds, so I was able to freeze a few portions.

When I was on the phone with my mom the other night, I explained to her that I had no idea what to cook for dinner. I mentioned the Haddock portions I had in the freezer and asked her to help me brainstorm. She came up with the brilliant idea of healthy baked fish sticks!

I have always loved pre-made frozen fish sticks since I was a kid. I'm reluctant to eat them now because of all the weird ingredients in them and the high fat content. When my mom mentioned the idea of making them myself, I thought this was pure genius!

I think ketchup would be a fine dipping sauce for these sticks, however I decided to kick it up a notch with a yogurt lime caper sauce. I ALWAYS have greek yogurt, lemons or limes, mayo and capers in my fridge, so for me this was simple. If you don't have these ingredients, do not worry! The sticks are tasty all by themselves. :)

Haddock contains Omega 3 fatty acids which can help relieve inflammation and prevent heart disease. Haddock also contains the mineral selenium which is known to prevent cancer and diabetes.

Ingredients:

1 lb. Haddock or any other white mild fish (Cod would work well)

1/4 cup light mayo

1 tbsp. Dijon mustard

1/2 lime-juiced

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup crushed cornflakes

1/2 cup panko breadcrumbs

Lime Caper Sauce Ingredients:

1/4 cup non-fat Greek Yogurt

1/8 cup. light mayo

2 tbsp. capers

1/2 lime- juiced

Directions:

1) Preheat oven to 425 degrees and line baking sheet with foil and non-stick cooking spray.

2) Pat fish dry and cut into 2 inch long strips.

3) Sprinkle fish with salt and pepper on both sides.

4) Mix mayo, Dijon, lime juice, salt, and pepper.

5) Combine crushed cornflakes and panko bread crumbs in a bowl.

6) Coat each 2 inch piece of fish in the mayo mixture followed by the bread crumbs.

7) Place each piece of fish on greased baking sheet. Spray top of fish with non-stick cooking spray.

8) Bake for 10-12 minutes or until cooked through.

9) While fish is baking prepare dipping sauce by combining all ingredients in a bowl.

10) Eat and enjoy!

Chocolate PB Corn Flake Clusters

Chocolate cravings are the worst! In my case, it seems to be an every day occurrence. I'm usually good at calming these chocolate cravings with a small piece of dark chocolate, or a couple chocolate chips, but today I needed more.

I wanted to make something sweet and salty that I didn't have to bake. I had cornflakes in my pantry from a recent chicken recipe so I decided to use them and make up a concoction. As you all know, I LOVE peanut butter so I decided to throw that into the mix as well.

The result: Amazing sweet and salty crunchy bites. Utter perfection.

These are so simple to make and relatively guilt-free if you only have one or two. (I had to hide the rest from myself in a container in the fridge.) 

My recommendation in making these is to use good quality chocolate chips and all natural peanut butter. I used Ghiradelli 60% cacao chips and Teddie all-natural salted peanut butter. 

My superfood of the week is CHOCOLATE, what else?! Here are the health benefits of chocolate from a previous recipe to make you feel better about indulging in these clusters.

Ingredients:

-2 cups cornflakes- crushed

-1 cup chocolate chips- melted

-2 tbsp. all natural peanut butter

-1 tbsp. coconut oil

-sea salt for sprinkling 

Directions

1) Crush corn flakes in a zip top bag and pour into a mixing bowl

2) Melt chocolate chips in microwave and mix with cornflakes 

3) Melt coconut oil in microwave and stir in peanut butter. Pour into corn flake mixture and stir all ingredients to combine

4) Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray

5) Drop spoonfuls of mixture onto the baking sheet. (Should make 12 clusters)

6) Top each cluster with a sprinkle of sea salt