Father's Day Grilling

Because of our chopped-up schedule today, we saluted Dan with a Father's Day Eve barbecue last night. We had a swordfish steak and a couple of pieces of tuna marinated in a Honey Mustard marinade of:

2 Tbsp. Dijon-style honey mustard
1 Tbsp. olive oil
2 tsp. gluten-free soy sauce
2 Tbsp. rice wine vinegar

We have also used thresher shark steaks with good success.

Marinate your fish steaks at least 1-2 hours before grilling. We spray the grill with a non-stick cooking spray and grill the fish steaks over a moderate heat about 5 minutes per side (depends on steak thickness) or until fish juices run clear.

We also like the following Vegetable Kebab Recipe:

Thread metal skewers or soaked wooden skewers with chunks of your favorite vegetables for grilling. We like chunks of zucchini, yellow squash, green and red pepper, pineapple chunks, mushrooms, red onion and our favorite of all: canned small potatoes. They stay on the skewers well and get nice and crunchy on the outside. We marinate the veggies in Italian dressing or whatever other marinade we might have on hand (teriyaki marinade of soy sauce, ginger, garlic, a little brown sugar, sesame oil and rice wine vinegar is another favorite) and then skewer the vegetable kebabs. These go over a moderate fire, (non-stick cooking spray on the grates) turned and basted frequently, for about 1/2 hour.

Serve over hot rice.

Happy Father's Day to all the hard-working dads out there!