Recipes for a Healthy Father's Day BBQ
I covered the basics of healthy grilling in my last post because Father's Day is fast approaching, and, well, men like to grill things.
If you want to try out some of the tips I included in that post, try the menu below - it incorporates the most important elements of healthy grilling.
Oh, and one note - I chose halibut as the main course because it's delicious, but it's also pretty pricey here in BC. You can definitely substitute another, less expensive cold-water white fish like basa or cod!
Garlic Halibut Steaks
from the spruce
- 4 halibut steaks (6 ounces/170 g each)
- 1/2 cup/120 mL olive oil
- 6 cloves garlic, minced
- 2 tablespoons/30 mL lemon juice
- 2 tablespoons/30 mL fresh parsley
- 2 teaspoons/10 mL dry basil
- 2 teaspoons/10 mL sea salt
- 2 teaspoons/10 mL black pepper
Combine olive oil, garlic, lemon juice, parsley, basil, salt and pepper and pour into in a resealable bag.
Add halibut steaks, seal bag with and refrigerate for 1-2 hours.
Preheat grill. Remove halibut from bag and place on hot grill. Grill for 4-6 minutes per side. Fish is done when it reaches an internal temperature of 145-150 degrees F.
Remove from heat and serve.
Grilled Sweet Potato Wedges
from Eating Bird Food
- 3 large sweet potatoes, scrubbed well
- 1 Tablespoon olive oil
- 1 Tablespoon fresh thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cinnamon
Place potatoes in a large pot, cover with cold salted water then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife or fork, about 10 minutes, depending on size. Drain well and allow to cool.
Once cool enough, slice potatoes in half lengthwise and slice into wedges.
Mix together olive oil, salt, pepper, fresh thyme and cinnamon. Brush this mixture on sweet potatoes.
Heat grill to medium-high, lightly oil grill rack and grill potatoes until grill marks appear and potatoes are cooked through, flipping once. It shouldn’t take more than 6-7 minutes.
Shaved Brussels Sprout Salad
from Inspired Home
For the Salad:
- 2 cups brussels sprouts
- ½ green apple
- 1 cup red grapes
- ½ cup shredded raw pecorino or parmesan
For the Dressing:
- ¼-½ cups red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Pour olive oil, red wine vinegar, and salt and pepper into food processor. Blend until smooth.
Swap food processor blades from slice to shred, or start chopping!
Add Brussels sprouts to food processor. Blend until leaves are completely shredded. Add green apple to food processor, then grapes, then cheese. Shred each ingredient separately before adding the next ingredient.
Place mixture into a serving bowl and enjoy.
Don't have a food processor?
Chop each ingredient by hand, as fine as you can get them, and add to a large bowl.
Put all dressing ingredients in a jar and shake vigorously.
Mix dressing with chopped ingredients and serve!