Mahimahi with Herbed White-Wine Sauce

Name: Mahimahi with Herbed White-Wine Sauce
Total time: 30 min
Yield: 4
Ingredients: 1/4 c. pine nuts; 1 c. bottled clam juice; 1/4 c. dry white wine; 1 medium shallot; 1 tbsp. finely chopped thyme; 1 tbsp. finely chopped marjoram; Salt and freshly ground pepper; 4 6-ounce skinless mahimahi fillets; extra-virgin olive oil; 2 tbsp. flat-leaf parsley

By Marcia KieselPublished: May 19, 2009

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Yields:

Total Time:

30 mins

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In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.

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Ingredients

1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot
1 Tbsp. finely chopped thyme
1 Tbsp. finely chopped marjoram
Salt and freshly ground pepper
4 6-ounce skinless mahimahi fillets
extra-virgin olive oil
2 Tbsp. flat-leaf parsley

Directions

1. Step 1In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.
2. Step 2Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme, and marjoram and season with salt and pepper. Cover the sauce and keep warm.
3. Step 3Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish to plates.
4. Step 4Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts. Spoon the sauce over the fish, sprinkle with the pine nuts, and serve.