The WHOLE FISH and NOTHING But the FISH

I love grilling fish. We especially like to grill fish we catch, and this tasty meal of Yellowtail Snapper was delicious and delivered a lot more meat by grilling them whole. Yellowtail Snapper are fun to catch and even better to eat; they filet beautifully but you need a mess of them to make a reasonable meal. We caught some nice size fish recently and we decided to grill them whole, one fish per person. Gutting and scaling the fish is an easy cleaning chore and grilling was a feast for the eyes that became a fun feast at the table too. My dinner companions relished getting every morsel of tender meat from their fish and picked their meal clean to the bone literally. Its amazing how much meat is in the head cavity that normally ends up as chum or food for the sharks and rays. Yellowtail snapper are a beautiful fish in the water, in the cooler and on the grill!

Here's how we grilled the Yellowtail:

• Gut and scale
• Make 2-3 slits on each side of the meat
  
• Sliced oranges go in the body cavity
• Lemon Pepper seasoning
  
• Marinade with butter 2-3x
  
• Grill 3-4 minutes a side, basting a couple of times- low t0 medium/low heat 350F
• Areas of skin will fall away where you can check for doneness
  

Nothing for the sharks left from this feast!

Grilled BEETS!

I ate my first Beet, another milestone in my quest to improve my limited vegetable intake. My wife wanted to try Beets on the grill and I had no choice but to truly try it and maybe even like them. Actually these photos are the third time we've grilled beets in the last two weeks. They're growing on me and they sure add color to the meal. For the first time in my life I am actually trying to improve my eating habits and my diet. Beets were a big accomplishment for me!

Here's how we grilled them:

• We peeled them and quartered them like potatoes
  
• Coat with olive oil
• Like potatoes, beets need 20-30 minutes to cook on the grill and become soft
• Grill at medium to low heat 350-400F