I cranked up the Small BGE and grilled some fresh grouper that was coated with Chimichurri sauce.
The weather was threatening and I ended up with no pics of the cook, so you will have to take my word for it.
I added some sauteed sweet corn and made a salad that came out of the new Fine Cooking magazine. It consists of heirloom, cherry tomatoes, chick peas, and feta and is seasoned with a Middle Eastern seasoning called Zatar and an oil and vinegar dressing. PDG