Name: Mahimahi with Herbed White-Wine Sauce
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 -

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Ingredients for - Mahimahi with Herbed White-Wine Sauce

1. 1/4 c. pine nuts -

2. 1 c. bottled clam juice -

3. 1/4 c. dry white wine -

4. 1 medium shallot -

5. 1 tbsp. finely chopped thyme -

6. 1 tbsp. finely chopped marjoram -

7. Salt and freshly ground pepper -

8. 4 6-ounce skinless mahimahi fillets -

9. Extra-virgin olive oil -

10. 2 tbsp. flat-leaf parsley -

How to cook deliciously - Mahimahi with Herbed White-Wine Sauce

1. Stage

In 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. Stage

Add 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. Stage

Light 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. Stage

Stir 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.