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.

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