We used to do a filet mignon, rub it with Dijon, and dip in a bowl of multi-color peppercorns. Cook that side first on the saute side, not the grill side, flip, cook for a bit, and finish in the oven. Some sort of Jack Daniel's sauce might be good.
We would also take one of those Japanese curly shredder machines and do a potato. Coat a piece of grouper with some Dijon mustard, wrap in the potatoes, saute on both sides and finish in oven if necessary, top with a mustard beurre blanc. An almond-encrusted grouper would be nice too.
An avocado salsa (take pretty much the same ingredients as guacamole but leave them big - sliver the onions though) and top a piece of grilled salmon with it.
"Count yourself...you ain't so many" - quote from Buck's Daddy