The delicate flavors of the fish pair perfectly with the zesty dressing of the potato salad from Un Grande Café, in Chicago, Illinois.
6 8-ounce whitefish fillets with skin
Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. 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 rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
Transfer whitefish to plates. Drizzle sauce over and serve.