Haha, I love the George Foreman photo!
I just got my Foreman Grill-- the second to the largest size-- and it's FANTASTIC! No problems whatsoever. Is your (the original poster's) grill an older version???
I agree with the person who said to cut your grilling time down. I grill my meats in 1/2 the time, since both sides are cooking at once, remove the meat just short of the desired doneness, and then after removing the food from the grill allow it to sit for 5-15 minutes before cutting/eating....the sitting will allow the juices to redistribute throughout the meat so it stays juicy, and also it will finish cooking through.
And ancien chinee seclet....fish is good when slightly rare in the middle (I like it really rare). Or if you like it fully cooked, remove fish when the inside is still slightly pink and allow it to rest for a few minutes after removing it from the grill, it will finish cooking over those few minutes. Never cook fish 100% through over heat, it will generally end up losing it's delicateness, tasting fishy and drying out.
A side note...I've found the best meat on the Foreman grill so far has been the Costco pre-marinated tri-tip steak (the one in the vacuum pack) and also from Costco that Foster Farms jumbo pack of pre-marinated chicken breasts, four breasts in three different flavors.