Sticking with my kick start diet

Last night's dinner wasn't just a success, it was a masterpiece.
Wild-caught salmon and wild-caught halibut from the Farmers Market grilled on the dedicated George Foreman grill prepared with coconut oil. The fish had been rolled in a combination of olive oil, liquid aminos and Tony Chachere's seasoning.
Popped onto the preheated Grill for 5 minutes yielded a perfect result.
Served alongside Farmhouse Mexican rice and a homemade napa cabbage salsa.
Easily a $15 to $25 entree depending upon the ambiance of the restaurant.