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[quote=Anonymous]We get the frozen fish at Giant, Trader Joe's ect and look up a marinade and grill it. Fish can fall apart easily on the grill, so I do it on top of aluminum foil. For chicken breast – I pound it flat first so it cooks evenly (pound it between layers of saran wrap so you don’t splatter juices everywhere). Shrimp are a pain to flip if you do it individually, so we skewer them first. For veggies, I cube up potatoes and cook them on aluminum foil. Sometimes also cube up bell peppers and onions to do on their own or mixed with potatoes, also on top of foil. Eggplant, yellow squash, zucchini are best if you slice them length wise so there’s fewer pieces to flip. Slice them kind of thick or they fall apart on the grill. Peaches and figs are awesome grilled – drizzle some honey and serve with goat cheese, ice cream, or cream cheese. We often grill pork tenderloin, sausage (lots of good chicken sausages that are healthier), flank or skirt steak, chicken thighs, too. We use recipes from allrecipes.com, Cooking Light, and these two cookbooks.
http://www.amazon.com/Webers-Real-Grilling-Original-Recipes/dp/0376020466/ref=sr_1_2?ie=UTF8&qid=1370522649&sr=8-2&keywords=weber+cookbook
http://www.amazon.com/Bobby-Flays-Grilling-Life-Flay/dp/0743272722/ref=sr_1_8?s=books&ie=UTF8&qid=1370522671&sr=1-8&keywords=bobby+flay

I could go on and on… We only stop grilling when the temp gets below 45 degrees or so b/c it’s harder to maintain temperature.
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