This tapenade butter was pretty fun. I served it over mahimahi that I'd sauted in butter with some salt and pepper. I piled it on the fish after it was almost finished. It was a simple way to add some variety to the meal and the butter lasted for a long time in the fridge. I think I threw some of the leftover butter into some sauteed kale another night. It's pretty versatile - but then I've kind of been excited about anchovies so that may be why I liked it so much.