6 Servings

Ingredients:
1/2 cup bottled clam juice
3 tbsp. fresh lemon juice
3 tbsp. fresh tarragon leaves
3/4 cup plus 2 tablespoons olive oil
6 8-oz. whitefish fillets with skin

Directions:
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 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.
Transfer whitefish to plates. Drizzle sauce over and serve.

Counts per entire recipe:
11.15/ 3213.96/ 232.53/ 32.79

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
1.86/ 535.66/ 38.76/ 5.47