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.
