We recently found ourselves in a little eating rut. The kids were being picky, which is a bit unlike them. Time for a secret tool~ the skewer. Both kids are old enough to manage them with some adult supervision. At lunch, we included small bites of a deli roll-ups, fruits, veggies, pastas and beans. Both kids loved it.
She looked at it questioningly, but only for a moment before she polished it off.
I decided to test out the skewer theory at dinner. We made swordfish kabobs with green and red peppers. It had a mild marinade that pulled it all together. It was a hit. I choose swordfish, a fish that both kids (generally) like. You can also make this recipe with halibut, scrod, salmon or tuna steak.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon dijon mustard
- 1 pound fresh fish halibut, swordfish, salmon or tuna steak, cut into 1" pieces
- 1/2 green pepper cut into 1" pieces
- 1/2 red pepper cut into 1" pieces
- Optional: 1/2 red onion cut into 1" wedges
- 4 cherry tomatoes
Instructions
- Combine oil, juice and mustard into a small glass baking dish. Stir to combine. Add chopped fish and stir. Marinate fish for about 8-10 minutes in the refrigerator.
- Preheat broiler on high. Thread the fish and vegetables on four skewers, alternating with your choice of vegetables. (I soak my wood skewers for at least 10 minutes in water to prevent burning.)
- Place skewers on a broiler pan and broil 4" away from the heat for about 3 minutes.
- Turn kabobs and brush with remaining marinade. Broil for an additional 4 minutes or until fish is cooked through. (lightly flaky.)
- Serve immediately.
What food accessories keep your kids engaged in eating? Please share in the comments.
This is shared with Frugally Sustainable.
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