Dinner was simple, fresh and delicious. I made a simple marinade for the baby Bok Choy by zesting and juicing a lemon and lime and then mixing it with about 1/4 cup of olive oil, sea salt, pepper and some Tamari sauce. I brushed it on the Bok Choy before grilling and then again after it was cooked and I then pulled it off the grill...well, only 2 of the 4 baby Bok Choy's survived...hubby dropped the other 2 on the ground when pulling them off the grill. I pan seared the halibut after patting dry with paper towels, seasoning both sides with sea salt and black pepper and then cooking it in a hot skillet in a little olive oil for about 3 minutes on each side. I then transferred them to a plate and covered with foil while I prepared the simple sauce. I decided to give the sauce a little Asian flair. I zested and juiced 2 mandarin oranges which produced about 6 tablespoons of juice and then reduced it in a small saucepan by almost half; added a splash of Tamari sauce; then removed it from the heat and whisked in 1 to 2 tablespoons of Kerrygold butter. I drizzled the sauce over the halibut fillets, sprinkled with a little mandarin zest, toasted sesame seeds and a few sliced green onion tops. I sprinkled the Bok Choy with toasted sesame seeds and a little lemon and lime zest...and "Boom"...dinner was served! I snapped a few photos for you to see below. Enjoy!