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.