Recipes Mahimahi with Herbed White-Wine Sauce 4.0 (5,246) 1 Review In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.Plus: F&W's Fish and Seafood Cooking Guide More Grilled Seafood Recipes By Marcia Kiesel Updated on January 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Total Time: 30 mins Yield: 4 Ingredients 1/4 cup pine nuts 1 cup bottled clam juice 1/4 cup dry white wine 1 medium shallot, minced 1 tablespoon finely chopped thyme 1 tablespoon finely chopped marjoram Salt and freshly ground pepper Four 6-ounce skinless mahimahi fillets Extra-virgin olive oil, for rubbing 2 tablespoons finely chopped flat-leaf parsley Directions 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. 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. 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. 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. Suggested Pairing An unoaked Sauvignon Blanc would be great with the sauce alone, but the grilled fish suggests an oaked wine with some smokiness. Rate it Print