Dinner at McCormick & Schmick, the seafood chain, to kick off eight-month halibut season. Exec chef in Seattle, Eric Naruszewicz, a Boston transplant who was quick to get the hang of local seafood, crusts a halibut filet with curried cashews, serves atop field greens with honey-mustard vinaigrette, Asian pears and red grapes. There's lots of halibut out there, a whopper of a fish (up to 8 feet long, 4 feet wide, 600 pounds) that lives......