Many years ago I had a fish in Hawaii that was served with a light and lovely sauce. This is my interpretation of that dinner, using one of my favorite Spring berries. I used as my base recipe Julia Child's buerre blanc sauce, adding my own twist. It's an excellent and unusual sauce for a mild, white fish such as halibut or swordfish ~ the lime compliments the strawberries nicely. I've used this with grilled fish but I'm sure it's nice with a broiled or pan-fried fish also. —CottageGourmet
about 1 3/4 cups of sauce
white wine vinegar
lime juice, or lemon and lime juice, or lime juice and dry white wine -- you get the picture!
white pepper, finely ground
1 1/2 cups
unsalted butter, chilled, cut into 1/2" cubes
mashed strawberries, drained a bit so they're not swimming in liquid