If you are curious about the other thing on the dish, it is the rest of our dinner: Pan-fried Red Snapper, done up real simple in a seasoned flour and cornmeal crust and fried in about a teaspoon of olive oil.
Grilled Yams with Honey-Ginger Dressing
2 yams, peeled and cut into 1/2 inch slices
Cooking spray to coat
2 Tbs. honey
1 tsp. grated ginger
1 Tbs. rice wine vinegar
1 tsp. lemon juice
1 Tbs. canola oil
dash hot sauce
salt/pepper to taste
cilantro for garnish
Get your grill going on medium. Slice the yams and coat with cooking spray and some salt. Throw them on the hot grill and cook on one side for 7 minutes. Turn and cook another 7 minutes, or until tender. Prepare the dressing while they are cooking - I use a microplane to grate the ginger. Mix the rest of the ingredients together. Pour over the hot potatoes, garnish with cilantro and serve. Serves 4-6.
I would like to say the kids loved this and gobbled it up. They did not. Mom and dad ate their portions so no worries there.