I don’t have a grille but I do have a grille-like cast iron griddle, so I fired it up.
Smooth side down. I loaded on the asparagus and halibut. Pan to the right has freshly squeezed orange juice, some grated ginger, and some Asian sweet chili sauce — for basting and tasting.
A few minutes later I found about 20 small scallops, so I added those to the grille (not shown).
This is how it looks on the plate, with a heap of wild rice.
And on the table with some seaweed salad and a generous ladle of orange chili sauce on the fish and scallops.
Tasty, reasonable price and relatively healthy I think (Dr Tony?) and I can chew it with my two temporary crowns in place while I wait for my new dentist to fix me up (Count de Monet?)