When we were little girls, our mom flew us to D.C. solo to spend the summer with our grandparents. We were about 10 years old and loved to stay in the basement alone; we would run into bed at night, imagining ghosts and monsters that lived under the stairs. Our grandparents had an amazing backyard, very unlike our flat acreages of grass. They had hills and layers and trees taller than their two story house. They even had a stream in their yard, complete with a bridge! It was a childhood dream to play back there for hours.
After spending the week visiting downtown D.C., visiting our uncle’s final resting place at the Arlington National Cemetary, trying to spot the president among the dozens of black cars, sightseeing and shopping at the unique shops on the base, we would head to Maryland to our grandparent’s private cottage.
The cottage was on a huge lake and every morning we would set traps to catch crabs to eat for dinner. We’d then swim in the lake, jumping off the docks then jumping in the pool. In the evenings, we would catch the rest of our dinner. I remember the first time I fished, I caught myself on the shoulder with a hook and screamed so loud, convinced I was dying. Turns out, it didn’t even catch my skin, just my tshirt. But it was there in Maryland that this desert dwelling pre-teen learned to love the taste of fresh seafood.
I still choose Mexican food over any other cuisine but my husband’s love of fish and childhood memories fly fishing with his dad and grandpa occassionaly beat me out. He loves to grill and I prefer shortcut dinners. As a busy mom to four, much older than my 10 year old self from the 90’s, I’m always on the lookout for nutritious dinners but kid friendly but packed with protein and greens. These Gorton’s Go Saucy! Honey Mustard Pollock Tender Sliders checked all the previous requirements off my list and the whole family approves. Plus, with a full schedule now that school is back in session, this mom is short on time and the sliders are a quick fix to getting a yummy meal in my kids bellies fast. Mom win. Because I didn’t have to make a homademade sauce, I had extra time to throw together our tuscan pasta salad as a side dish. Double mom win!
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- Buns or Rolls
- Gorton's Go Saucy! Pollock Tenders with Honey Mustard Sauce
- 2 tomatoes, sliced
- 1 cup lettuce leaves
- 6 slices provolone cheese
- 2 avocados, sliced
- ¼ cup mayonnaise
- Cook tenders according to package instructions.
- Pour the honey mustard sauce on top.
- Toss until all the fish pieces are evenly coated.
- Lay out all the buns on a serving platter, open them up.
- Spread some mayo on each bun, top with some lettuce, tomato and avocado slices.
- Divide the tenders evenly among the buns, top each with a slice of provolone cheese.
- Sandwich the buns together and serve immediately.
Aren’t these photos gorgeous? Thanks, Amy from My Name is Snickerdoodle.
Big thanks to Gorton’s for sponsoring today’s easy dinner recipe! As always, all opinions are our own.