Mahimahi with Herbed White-Wine Sauce

Ingredients

• 1 cup bottled clam juice
• Salt and freshly ground pepper
• 1 tablespoon finely chopped thyme
• 4 6-ounce skinless mahimahi fillets
• 2 tablespoons finely chopped flat-leaf parsley
• ¼ cup dry white wine
• ¼ cup pine nuts
• + 3 more ingredients
• • 1 medium shallot, minced
  • 1 tablespoon finely chopped marjoram
  • Extra-virgin olive oil, for rubbing

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...

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