Put a dab or chiled slice of this on chicken or fish when it comes off the grill.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|1/2 cup unsalted butter, softened||1 tablespoon roughly chopped fresh dill|
|2 tablespoons pomegranate seeds||Kosher salt and freshly cracked black pepper to taste|
Combine all the ingredients in a small bowl and mash together until evenly blended. This butter will keep, wrapped in wax paper and refrigerated, for about 1 week. (Because of the fresh pomegranate seeds, it does not freeze well.)
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