2 min Read

Fish Sticks

Any food served on a stick is infinitely more appealing to kids than that which is not. For a new spin on fish sticks, cut fish fillets into strips or cubes and marinate them in any flavourful marinade you like, then thread them onto soaked bamboo skewers and quickly cook in the oven or on the grill. Bonus: the small pieces of fresh fish cook in under 10 minutes for a fast, nutritious and fun meal.


1 1/2 lbs (750 g) salmon, steelhead trout or white fish fillets

Teriyaki Marinade

1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) brown sugar or honey
2 tbsp (30 mL) lime or orange juice
1 tsp (5 mL) grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade

1/2 cup (125 mL) orange marmalade
1/2 cup (125 mL) orange juice
2 tbsp (30 mL) soy sauce
2 tbsp  (30 mL) rice vinegar
1 tsp (5 mL) grated fresh ginger

Pesto Marinade

1/4 cup (60 mL) bottled pesto, basil or sun-dried tomato
2 tbsp (30 mL) olive or canola oil


1. Cut fish fillets into strips or into 2.5-cm cubes; place them in a bowl or large resealable bag.

2. Stir together the marinade ingredients and pour over the fish, tossing gently with your fingers to coat the fish evenly. Refrigerate for an hour or up to several hours.

3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning. Preheat the oven to 425°F.

4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an ‘S’ shape. Place skewers on a baking sheet about 2.5 cm apart.

5. Bake for 10 minutes per 2.5 cm, until just cooked through. (You can tell fish is done when the edges flake with a fork, but the middle is still nice and moist.)

Serves 6.

Printed with permission from The Best of Chef at Home by Michael Smith.

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