Name: Grilled Whitefish with Lemon-Tarragon Sauce
Yield: Serves 6
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

The delicate flavors of the fish pair perfectly with the zesty dressing of the potato salad from Un Grande Café, in Chicago, Illinois.

Recipe information

Yield
Serves 6

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

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.
Step 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.
Step 3
Transfer whitefish to plates. Drizzle sauce over and serve.

TagsAmerican Lemon Citrus Fruit Tarragon Herbs & Spices Fish Seafood Main Dinner Dairy Free Gluten Free Nut Free Keto 5 Ingredients or Fewer Easy Quick 30 Minutes or Less Weeknight Meals Broil Blender Bon Appétit

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