For dinner tonight, I decided to make the halibut. I didn't do anything fancy; I simply pan seared it in Kerrygold Garlic & Herb Butter after seasoning it with sea salt and black pepper; after it was cooked on both sides, I moved it to a plate and covered it and then squeezed the juice of a lemon and about 1 teaspoon of lemon zest into the pan with the herbed butter and tossed in a few capers as well for a little more flavor. I julienned a large zucchini to make linguine and quickly sauteed it (for just a few minutes) in a little Kerrygold Garlic & Herb Butter, along with some olive oil and then stirred in a heaping tablespoon of the Mezzetta sun-dried tomato pesto I had left from last night's pizza; then added some shredded Parmigiano Reggiano cheese. It was a simple, quick and delicious side dish to go with our halibut. I served the halibut topped with the lemon, garlic and herb butter with capers. I snapped a couple photos for you to see below. Enjoy!