Grilled Whitefish with Lemon-Tarragon Sauce

• 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

1. Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes.
2. Transfer to blender.
3. Add fresh lemon juice and tarragon leaves.
4. Blend mixture until tarragon is finely chopped.
5. With machine running, gradually add 3/4 cup oil and blend well.
6. Season sauce to taste with salt and pepper.
7. Position rack 6 inches from boiler.
8. Preheat broiler.
9. Brush fish with 2 tablespoons oil; season with salt and pepper.
10. Place skin side down on heavy large baking sheet.
11. Broil until opaque in center without turning, about 6 minutes.
12. Transfer whitefish to plates.
13. Drizzle sauce over and serve.

clam juice, lemon juice, tarragon, olive oil, skin

Taken from www.epicurious.com/recipes/food/views/grilled-whitefish-with-lemon-tarragon-sauce-721 (may not work)