As I mentioned yesterday, fish can be an outstanding choice for babies. It is a very healthy option. Plus, it melts into small pieces that are easy for Henry to chew and swallow.
I've heard some people are intimidated by cooking fish, but there's no reason to be anxious. Grilling fish gives it a smoky flavor. Just be sure to oil the barbecue so the fish doesn't stick to the grate. The fish is ready when it easily flakes apart with a fork. This is likely to be our last grilling recipe for a while, since the weather is cooling down for autumn.
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon Chinese five-spice
1/3 cup orange or pineapple juice
1 clove garlic, crushed or minced
1 10-ounce salmon fillet
1 medium zucchini
Whisk together the first five ingredients in a small bowl to create the marinade.
Place salmon fillet in a shallow pan or Ziploc bag. Pour half of the marinade over the salmon. Allow to marinate for 20-30 minutes.
Rinse the zucchini. Cut off the ends, then cut in half cross-wise. Cut each half into four spears length-wise. Place the zucchini spears on a shallow plate or in a Ziploc bag. Pour the remaining marinade over the zucchini.
Preheat the grill on high heat. Spray the barbecue with cooking oil before placing the salmon and zucchini on to cook otherwise the fish may stick to the grill. Place the fish skin-side up and cook for 10 minutes per inch. The zucchini will cook for about 10-15 minutes. Flip the salmon and zucchini halfway through cooking time.
How your kids can help
- 1-year old: Sprinkling five-spice into a small bowl and mixing with a wooden spoon.
- 2-year old: Rinsing the zucchini.
- 3-year old: Pouring the marinade over the salmon and zucchini.
- 4-year old: Whisking the marinade.
- 5-year old: Using a garlic press to crush the garlic for the marinade.