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Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15-20 minutes; cover and set aside.
Sprinkle both sides of fish with oil, salt and pepper.
Place on a parchment-lined baking sheet and broil 5 to 6 inches from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.
Use a wide spatula to transfer fillet to serving plate, spoon sauce on top and sprinkle with olives.