Ingredients
¼cuppine nuts
1cupclam juice,bottled
¼cupdry white wine
1medium shallot
1tbspthyme,finely chopped
1tbspmarjoram,finely chopped
salt and freshly ground pepper
6ozmahimahi fillets,(4 pieces), skinless
extra-virgin olive oil
2tbspflat-leaf parsley
Preparation
In a small saucepan, toast the pine nuts over moderate heat for about 1 minutes, shaking the pan a few times, until the nuts are fragrant. Transfer to a plate.
Add the clam juice to the saucepan and boil over high heat for about 5 minutes until reduced by half. Add the wine and boil until reduced to ¼ cup.
Add the shallot, thyme, and marjoram and season with salt and pepper. Cover the sauce and keep warm.
Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat for about 3 minutes per side, turning once, until nicely charred and just cooked through.
Transfer the fish to plates. 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.
