On a cutting board, chop the dill with the garlic and coarse salt until very finely ground together. Add the garlic mixture to the butter in a small dish and mash with a fork to combine. Keep the butter in the fridge until ready to use.

Preheat a skillet to medium-high heat with a drizzle of olive oil. When the skillet is hot, add the radishes in one layer with a sprinkle of salt. Saute the radishes for 3-5 minutes until browned at the edges and slightly soft.

Serve the radishes with butter on top; it will melt over the radishes and flavor them. Use the extra butter on bread or steaks.

Enjoy!