Instructions:

1. Add pine nuts, garlic clove, and lemon juice to a food processor and pulse until combined into a paste.
2. Add salt, crushed red pepper and basil leaves and pulse until basil leaves are almost a paste.
3. Drizzle the olive oil in while the food processor is running pulse until thoroughly combined.
4. Transfer pesto to a medium bowl and add grated Kerrygold® Reserve cheese. Stir to combine and set aside.
5. Thread halibut chunks onto 4 skewers. Divide zucchini wheels onto 4 skewers and thread cherry tomatoes onto 4 skewers. Drizzle all with olive oil and season with salt and pepper.
6. Preheat the grill to 400°F. Oil the grill generously to prevent fish from sticking. Grill the zucchini and halibut until cooked through, about 10 minutes turning halfway.
7. During last 5 minutes, place the tomato skewers and the two lemon halves on grill and heat until lightly charred. Remove everything from grill and tent to keep warm.
8. Brush halibut with pesto sauce and squeeze grilled lemon over the top and serve.