Grilled Whitefish with Lemon-Tarragon Sauce

By pikassob

Ingredients

• 1/2 cup bottled clam juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh tarragon leaves
• 3/4 cup plus 2 tablespoons olive oil
• 6 8-ounce whitefish fillets with skin

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.

Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.

Transfer whitefish to plates. Drizzle sauce over and serve.