Grilled Whitefish with Lemon-Tarragon Sauce

1. 1

   Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes.

2. 2

   Transfer to blender.

3. 3

   Add fresh lemon juice and tarragon leaves.

4. 4

   Blend mixture until tarragon is finely chopped.

5. 5

   With machine running, gradually add 3/4 cup oil and blend well.

6. 6

   Season sauce to taste with salt and pepper.

7. 7

   Position rack 6 inches from boiler.

8. 8

   Preheat broiler.

9. 9

   Brush fish with 2 tablespoons oil; season with salt and pepper.

10. 10

    Place skin side down on heavy large baking sheet.

11. 11

    Broil until opaque in center without turning, about 6 minutes.

12. 12

    Transfer whitefish to plates.

13. 13

    Drizzle sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.