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La Belle Cuisine - More Fish Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."


Grilled Whitefish with Lemon-Tarragon Sauce




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  Henri Matisse - Polynesie la Mer
Polynesie la Mer
Henri Matisse
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Grilled Whitefish with Lemon-Tarragon Sauce
Mark Dorian - Un Grand Café, Chicago
Bon Appétit September 1995

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

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 broiler. 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 enter without turning, about
6 minutes. transfer whitefish to plates. Drizzle sauce over and serve.
Serves 6.

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