Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa For many onsite customers, grilling automatically suggests classic burgers, dogs and ribs. But according to operators FM spoke with, these same customers, from young sophisticates to mature gourmands, are also demanding more menu innovation. Creative directors and their chefs know better than to observe such limitations and offer enticing alternatives off the grill like moist fish, unique vegetable concoctions (potato "steaks" ...

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