I brought the Mini Max up to temp (450f or so) and roasted some vegetables. Once roasted, chopped everything up, added some lemon juice, lime juice, evoo and some balsamic vinegar and mixed it into a salsa.
I brushed the fish with EVOO and seasoned it with kosher salt, fresh ground black pepper and a squeeze of lemon juice. This grilled for approx 3 minutes on each side. Then plated on a bed of summer greens that were tossed in a roasted tomato dressing.
This will go into a regular rotation...