Grilled Rockfish

We had a fish lover over for dinner the other night, which also gives me good reason to have one of my favorites, Rockfish! I had my fish monger clean and take the heads off a few local Rocks that had just come out of the Bay. I seasoned them with fresh Thyme, Lemon and Olive Oil, then put them on the charcoal grill to give the skin a nice crunch. Along side, was a Squash Casserole, made from local grown Petti Pan, Yellow and Green Zucchini, with a drizzle of butter and Olive Oil and topped with Bread Crumbs. And, a Orange and Red Tomato Salad topped with Goat Cheese Red Onion and a Balsamic Vinaigrette.