Sunday, October 11, 2009

Swordfish - Gin Lime Butter

Grill, Roast or Pan sear fish.
For the Sauce,
1/4 cup dry gin
1/4 cup St. Germain
3 sprigs of Thyme
6 cracked Juniper Berries
3 tablespoon fresh lime juice
1/2 pound cold unsalted butter, cut into bits, chilled

Reduce all ingredients excluding the butter in a nonreactive saucepan. Reduce til syrup like consistency. Remove from heat and slowing add butter while whisking until you reach a hollandaise like sauce.

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