INGREDIENTS

INSTRUCTIONS

Sprinkle the shallot into a buttered shallow baking dish just large
enough to hold the fish fillets in one layer, on the shallot arrange
the fillets, skin sides down, and pour the wine and the clam juice
over them. Sprinkle the fillets with salt and pepper to taste and  bake
them, covered with a buttered piece of wax paper, in the middle  of a
preheated 425F. oven for 10 to 12 minutes, or until they are  just
cooked through. Transfer the fillets with a slotted spatula to a
platter and keep them warm, covered.  Strain the cooking liquid through
a fine sieve into a small saucepan,  add the grapefruit juice, and boil
the mixture until it is reduced to  about 2/3 cup. Add the cream and
boil the mixture until it is reduced  by half. Reduce the heat to low
and whisk in the butter, 1 bit at a  time, lifting the pan from the
heat occasionally to let the mixture  cool and adding each new bit of
butter before the previous one has  melted completely. (The sauce
should not get hot enough to liquefy.  It should be the consistency of
thin hollandaise.) Whisk in the  tarragon and salt and pepper to taste.
With the slotted spatula  transfer each fillet, skin side down, to a
plate. Pour one fourth of  the sauce over each fillet and arrange some
of the grapefruit  sections around each plate.  Serves 4.  Gourmet
April 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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