Despite the back-to-school ads on television trying to convince us that summer is over, there is still plenty of time to enjoy summer weather and outdoor living. And nothing says summertime like a cookout! Grilling Mediterranean style means pushing  hamburgers and hot dogs aside in favor of delicious seafood and vegetables. Here are some tips from our friends at the California Avocado Commission and the National Fisheries Institute for your next family barbecue:

• California avocados are currently in season, and will be through October, making them perfect for summer and fall cookouts.       
   
• Avocados serve as a nutrient booster by helping the body absorb more fat-soluble vitamins from the foods that are eaten at the same time. Give your next barbecue a flavor and nutrition boost by adding avocados to your side salads and veggie kebabs. 
   
• Avocados are easy to grill. Simply cut an avocado in half, remove the seed, and brush the halves with lime juice and olive oil. Place the halves flesh-side down on the hot grill for 5 to 7 minutes. 
   
• Grilling avocados brings out warm, smoky flavors. For a savory side dish, fill half of a grilled avocado with a whole-grain salad, or make a sweet and creamy dessert by filling it with fresh fruit salad. 
   
• You can grill almost any type of seafood, but shrimp and meatier fish like tuna, salmon, mahi mahi, barramundi, and halibut grill particularly well. 
   
• Marinate or oil your fish. A little marinade or just plain olive oil helps keep fish moist and helps prevent it from sticking to the grill. A brush of olive oil with a sprinkle of sea salt and pepper and a squeeze of lemon adds a light and fresh taste to your fish while making it easy to flip. 
   
• Clean your grill or prepare your grill basket. Fish will stick to a dirty grill. Thicker fish like tuna, salmon, grouper or trout, cook well directly on the grill. Use a grill basket for thinner fish or smaller seafood like tilapia, cod, or shrimp. 
   
• Avoid over cooking your fish. A good rule of thumb when cooking fish is to grill about 10 minutes total per inch of thickness. For example, a �-inch fish steak would grill for about 4 minutes on one side and about 3 minutes on the other. Fish that is thoroughly cooked flakes easily and is opaque in the center. 
   
• Serve fish with colorful vegetables, fruit, and whole grains. Grilled fish pairs well with grilled vegetables like zucchini, squash, or bell peppers. Or add grilled fish to mixed salad greens or top with an avocado-mango-bell pepper salsa. Toss grilled shrimp with whole wheat pasta or brown rice and vegetables.