Grilled Whitefish with Lemon-Tarragon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The delicate flavors of the fish pair perfectly with the zesty dressing of the potato salad from Un Grande Café, in Chicago, Illinois. 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 |
Directions:
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.
2. 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.
3. Transfer whitefish to plates. Drizzle sauce over and serve.
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