I found a recipe for a gooseberry sauce with trout. I modified the cooking directions and used it on fluke which I had in the freezer. It may not be for everyone but my wife and I liked. I’ll make it again. It should work well on strong tasting fish because the sauce has a very strong flavor and is tart.
I cooked the sauce in a skillet and reduced the amount of vinegar it called for. Next time I make it I may substitute lemon or wine for the vinegar. Once the sauce was cooked I cooked the fish in it.
Here is the original recipe that I based my sauce on: