Originally posted by Cincy'sMom
I made the Garlic Lime Chicken tonight, and it was very good!! I think I have a new favorite chicken recipe...and I bet it would be good with fish or shrimp too!
That's good to hear. Another way to serve them presentation wise is to make a flan of the chicken breast instead of cutting it into strips. Just cut three slices down the end of the breast at a slight angle, leave a good inch or so up the top, and flan the breast out when cooking. It looks good on the plate.

My dinner tonight;

Trev’s Foil Wrapped Whole Fish

This is one of those recipies with no proportions or measurements. You simply do it, as you like for taste.

1) Gut scale, and split a whole fish. Your fishmonger will happily do this for you. I generally use snapper, but any fish that has a firm tasty texture will do.
2) Tear of enough foil to be able to wrap the fish when ready. Rub some butter on the foil.
3) Place some sliced lemon on the foil, then place fish on top of the lemon.
4) Grab some sliced onion, some garlic, fresh dill, some fresh grated ginger, chopped tomato, plus some soy sauce mixed with some olive oil. Cram the belly cavity full of sliced lemon, onion, ginger, tomato, and dill (you can use any fresh herb that you like with this). Then drizzle the soy-olive oil sparingly into the cavity.
5) Place some more sliced lemon on top of the fish, a bit of butter on the foil that will wrap over the fish, and wrap up the fish with the foil.
6) You can BBQ over a medium heat until done. About half way through, put some slits in the foil to allow the smoke to penetrate. I generally always use a warming rack, which fits onto the underside of my BBQ lid. It cooks it well, and frees up the grill for other tasty foods.

When it’s cooked you should be able to remove the meat easily, then just peel up the bone when ready for the other side. It’s rather messy, but oh, so tasty.