Recipe by threeovens
This recipe comes from the country of Anguilla in the Caribbean, but I do not think it needs to or even should be used only with Caribbean foods. Serve with oven-baked snapper with lemon slices on top.
- 1 lb butter, softened to room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon dill weed or 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder