If you come by our house any morning around 6 a.m., sometimes earlier, you’ll probably find my almost 3-year-old son, Lucca, and my husband, Adrian, downstairs in the basement playing trains.

Day after day after day. That’s Lucca’s favorite thing to do in the whole world with his most favorite person in the world – his Daddy. He loves his Daddy more than anything.

If Daddy is around, Momma (me) can’t do anything for him – it’s gotta be Daddy. Daddy must get him out of his crib, Daddy must help him on the potty, Daddy must make breakfast … the list goes on.

Lucca even wants his dinner to look just like Daddy’s dinner. If we are having kabobs, corn on the cob (Lucca’s favorite) and potatoes, Lucca’s plate has to look just like Daddy’s. The benefit of this is that Lucca eats (and likes) most of the vegetables we serve him … as long as Daddy does too.

Being almost 3, Lucca’s vocabulary is starting to sky rocket. As Daddy heads out for work in the morning, Lucca has started begging, “Daddy, no go to work. Daddy stay home and pway (sic) trains with Yucca. I miss Daddy.”

But Daddy does a great job balancing it all. He somehow manages to be a patient, loving and very present father, husband, son and brother – all while managing a demanding career and helping constantly and tirelessly around the house.

Daddy never asks for much. Good food. Good drink. Time spent on the water. And family time. So, that’s what he’s going to get this year for Father’s Day on Sunday. He deserves the world, but wants the simple, little things.

Oh, and we’ll let him sleep in a bit this year. Maybe until 7 a.m. Now I just need to figure out how to play trains …

***

To keep things simple, everything goes on the grill. We’ll be serving these Swordfish Kabobs, Potatoes and Corn with some of Daddy’s favorite local beer and then we’ll probably head out for ice cream afterward.

 Happy Father’s Day to our #1 Daddy. The world is a much brighter and more loving place with you in it. We love you!

And Happy Father’s Day to all the dads out there.

Swordfish Kabobs with Corn and Potatoes

Serves: 4

Time: 30 minutes

1 ½ pounds swordfish tips, cut into 1 or 1 ½-inch cubes (see note)

1 red onion, cut into chunks

1 package baby bella mushrooms, halved

4 ears fresh corn on the cob, shucked, with the cob handle intact

24 ounces new potatoes, scrubbed

Wooden or metal skewers, about 10-12 skewers (if using wooden, soak in water for 30 minutes before using)

For the quick marinade:

¾ cup extra virgin olive oil

¼ cup chopped fresh parsley

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon dark brown sugar

1 teaspoon Valencia orange peel (McCormick spice), optional

½ teaspoon salt

¼ teaspoon pepper

For serving:

1 lime, cut into wedges

Drawn butter

Bring a large pot of water to a boil. Add potatoes and boil 5 minutes. Remove from water and set aside.

Meanwhile, in a small bowl, make the marinade by whisking together extra virgin olive oil, parsley, cumin, garlic powder, brown sugar, orange peel, salt and pepper.

Heat grill to medium high. Clean and oil grates.

Thread skewers with swordfish chunks, red onion and mushrooms. Brush each skewer with marinade on all sides. Brush corn and potatoes with remaining marinade. Discard any remaining marinade.

Place skewers, corn and potatoes on the grill. Cook until swordfish is cooked through, turning once during cooking time (about 5 minutes on each side). Turn the potatoes and corn when you flip the kabobs and grill until tender. (You’ve already partially cooked the potatoes, so they should take about the same amount of time as the swordfish.)

Remove kabobs, potatoes and corn from grill. Serve with lime wedges and drawn butter, if desired.

NOTE: Pregnant women, women who may become pregnant, breastfeeding mothers and parents of young children: the FDA and EPA have advised against eating swordfish due to mercury levels in the fish. Scallops or shrimp would be a great alternatives to swordfish tips – we’ll be grilling up one of those as well for the kiddos and me (I’m nursing). For more advice on fish consumption, visit the FDA’s website (www.fda.gov/Food/ResourcesForYou/Consumers/ucm393070.htm).

Jenny Shea Rawn MS, MPH, RD is a Cape-Cod-based Registered Dietitian, nutrition communications consultant and healthy food blogger at JennySheaRawn.com. For more recipes, visit her blog. Contact Jenny at jenny@jennyshearawn.com and follow her @jennyshearawn on Instagram.