Healthy Dishes to Grill for Dad this Father’s Day  

You can find dad flipping that spatula behind the grill all summer long–this Father’s Day, turn the tables and grill for him! He’ll appreciate the break. You know dad loves just about anything that comes off the grill.

So, do dad (and the whole family!) a healthy favor and make it a recipe on the light side–your hearts and waistlines will appreciate it down the road! These recipes are so tasty, dad will never know he’s eating right.

Read More: 10 Hot Celebrity Dads We’d Like to…

Our Top 5 Father’s Day Grill Recipes:

Grilled Pesto Shrimp Skewers

Courtesy of SkinnyTaste.com

Ingredients
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 tbsp olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7 wooden skewers

Directions
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Combine raw shrimp with pesto and marinate a few hours in a bowl. Thread shrimp onto 7 skewers. Heat the grill on medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.

Fish Tacos with Watermelon Salsa

Courtesy of FoodNetwork.com

Ingredients
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions
Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside. Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.

Grilled Vegetable Skewers

Courtesy of TasteofHome.com

Ingredients
1 medium ear fresh or frozen sweet corn, thawed and quartered
1 small zucchini, quartered
1/4 small red onion, halved
4 cherry tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
Place corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables in cooking spray. In a small bowl, combine the seasonings, sprinkle over vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 inches from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

Barbecued Raspberry-Hoisin Chicken 

Courtesy of EatingWell.com

Ingredients
1 cup fresh or frozen raspberries
3/4 cup hoisin sauce, (see Ingredient Note)
5 tablespoons rice vinegar, divided
1 clove garlic
1 strip (2-by-1/2-inch) orange zest
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
2 1/2 cups water
1 cup long- or medium-grain brown rice
1/3 cup thinly sliced scallion greens, divided

Directions
Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve. Preheat grill to medium-high or preheat the broiler to high. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally. Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side. Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.

Grilled Zucchini with Sea Salt

Courtesy of Myrecipes.com

Ingredients
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices

Directions
Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

Bonus Round

To make sure that your meal comes out just right, check out this handy Meat Temperature Guide from AmazingRibs.com (download your own copy, too!). It will not only ensure that your main course tastes perfect, but also that it is up to USDA standards.

Arielle Sidrane is the Media Coordinator at Spa Week Media Group.

Photo credits: 1, 2, 3, 4, 5, 6, 7