Pescatarian Lemon Dill Coconut Butter
Bright, herby, and faintly tropical, this compound butter brings serious flavor with almost no effort. Whipped coconut oil takes the place of dairy butter here, making it a clever plant-based spread that still delivers that rich, melt-on-contact magic when it hits something hot. Fresh dill and lemon zest give it a clean, garden-fresh lift, while a whisper of ground ginger adds just enough warmth to keep things interesting. It's especially gorgeous draped over grilled fish, steamed vegetables, or a piece of crusty bread straight from the oven. The log format means you can make it ahead, stash it in the fridge, and slice off rounds whenever you need a fast finishing touch. Because every ingredient is straightforward and plant-derived, there's no guesswork about what's in it — just good, honest flavor you put together yourself.
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Learn more →Ingredients
8 servings
- ½ cup coconut oil, solid at room temperature (not melted)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Measure the coconut oil into a small mixing bowl. It should be opaque and solid but soft enough to press with a finger — similar to the consistency of room-temperature butter. If it is fully liquid, refrigerate for 10–15 minutes until it firms to that consistency.
- 2
Beat the coconut oil with a hand mixer on medium speed, or mash vigorously with a fork, until it is smooth and slightly fluffy, about 1–2 minutes.
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