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.