If undercooked, return to the grill, flesh-side to the heat source for 2 minutes.
Half a lobster, landed at Whitby the night before, is so fresh that the garlic butter-grilled flesh slips from the shell like a depilated calf from a silk stocking.
Every few hours we would come to a rest stop, where we massaged the knots out of each other's feet, and the women stripped down the surrounding cacti with long knives, gouging out the spines and grilling the flesh to serve for lunch.
Cut peach slices, then brush a little balsamic vinegar onto the surface of them before grilling them, flesh side down, for 3-5 minutes.
Rinse the salt from the courgettes, pat them dry, then cook them on the hot grill till their flesh starts to soften and they have charred a pleasing golden brown here and there.
Place the lobster tails on the hot grill with the flesh side down.
For a Greek-style marinade: Mix 1/3 cup olive oil with ¼ cup minced olives or tapenade, brush this over the eggplant slices, and then grill until the flesh is soft and the skin is crisp.
Better, I think, is to fry or grill slices of the flesh and toss them in a lemon and thyme-spiked marinade or coat them in gossamer batter and fry tempura style.
The top pick is the grilled artichokes, their sweet flesh enhanced by the grilling and by the rémoulade served on the side.
To grill, place the birds flesh-side to heat and grill for 8 minutes.
A simply grilled red snapper had tender flesh; baked chicken fulfilled its prosaic obligations.
