1/2 cup Bottled Clam Juice
3 Tbsp. Fresh Lemon Juice
3 Tbsp. Fresh Tarragon Leaves
3/4 cup plus 2 Tbsp. Olive Oil
6 8-oz. Whitefish Fillets, with skin
Boil clam juice in heavy saucepan about 5 minutes, until reduced to 2 tablespoons. Transfer to blender. Add fresh lemon juice and tarragon leaves and 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 oven rack 6 inches from broiler, then preheat broiler.
Brush whitefish with 2 tablespoons oil; season with salt and pepper. Place skin-side down on a large heavy baking sheet.
Broil until whitefish is opaque in center without turning, about
6 minutes. Transfer fish to plates, drizzle sauce over and serve.
