Double Healthy Feature: (1) Simple Grilled Halibut (2) Avocado Grapefruit Salad

Spring has sprung and so today, boys & girls, we bring you a double header of recipes that are a real tasty and real healthy way to get those beach bodies ready for summer!  For you vegetarians and vegans out there the 2nd feature is for you; and for you paleo people this is all paleo along with those great fats that will fire up your metabolism for even the toughest workouts.  First, we have simple grilled fresh halibut thanks to the runs being back in full swing. Get it from a great fish market that air freights their fish in; if in Issaquah or the "east-side" don't miss www.geminifish.com Wash the fish off, pat it dry, set it on a plate and season with salt, pepper, garlic power and just a light coating of olive oil to keep it from sticking to the grill.  While the fish is warming up (yes you want it warmer than just out of the fridge) preheat your BBQ to medium. When up to heat, place the fish on the grill face down, move it around a bit "in line" and watch it for 3-4 minutes while it gets the sear you desire. Flip it onto the skin side and crank down the hit to medium-low; depending on the thickness of the fish it should take 10-12 more minutes to cook perfectly through with the lid closed.  We make a "garlic-olive oil-Italian herb-salt-red pepper infused spread (instructions below) that can now be spooned over the top of the fish to add flavor and enhance the BBQ effect. The 2nd feature is a Avocado Grapefruit Kalamata Olive Salad that will please virtually all of your senses!  The idea for this salad came from a local Bellevue restaurant; we thought this was their best dish. It is important that you pick these ingredients right, so if in doubt ask the produce person at you local organic store for help, don't be shy; and if at the Issaquah PCC ask for Brian, nice guy that loves his job. Start with the grapefruit (this takes some time) and remove the skin using a real sharp paring knife, then remove avocado from the pit half-wise and slice with long strokes of a utility type knife.  Assemble these ingredients for an artistic flair, place chopped (Santoku or Chef knife) kalamata olives on top, add fresh ground pepper, drizzle your highest quality olive oil and voila! This is RJ Kirk, Enjoy!
How to make Garlic Infused Spread: This is actually an attempt to duplicate the "spread" served with the bread at our favorite Italian restaurant in Redmond, Tropea. http://ristorantetropea.com/ will review them soon. Use a good quality olive oil, add fresh chopped garlic, red pepper flakes, Italian herbs, salt, pepper; just want the oil to cover the top of the garlic and a bit more; play with this to suit your own palate. Hint: the longer it sits (or overnight(s) in the fridge) the better it is; to a point of course :)