"The Guy Cooks!"

For you seafood lovers, here are some possibilities:
Fillets like Orange Roughie, Tilapia, sea bass, etc. - anything light and flaky - make a small pan out of two layers of foil. Spray or drizzle a little oil in the pan and lay the fish in the pan. Season as desired, perhaps squeeze a couple of lemon slices on it, then place on the grill. You can start off directly over the coals. Once it starts sizzling, slide the tray over to the side and put on the cover. Flip once, if desired (very carefully!). Takes only about 20-25 minutes, so if you plan to roast some veggies as well, they may need to go on first. Asparagus spears cooked directly on the grill would be a good combo. They’re done in about the same time as the fish. Salmon, swordfish and other sturdier fish steaks can be done directly on the grill without a foil pan. Try not to flip more than once. Be very careful with the spatula! The more you mess with ‘em, the greater chance of breaking them up. These thicker steaks will tend to take a few minutes more to cook. When they’re ready, they’re a bit firmer than raw. If in doubt, cut off a small chunk and taste it. That’ll tell the story!