In medium skillet, heat juice and wine to boiling. Reduce heat and boil gently, uncovered, for 15 minutes or until reduced to 2/3 cup. Set aside.
In small saucepan, cook leeks and shallot in butter until tender. Add to wine mixture. Add the cream.
Return to boiling. Reduce heat and simmer, uncovered, for 5 to 10 minutes or until thickened, stirring occasionally. Just before serving, stir in the 1 tablespoon snipped dillweed.
Meanwhile, place a rack in a baking pan. Spray rack with nonstick coating; set aside. Rinse fish; pat dry with paper towels. Cut fish into 6 serving pieces. Sprinkle with salt and pepper.
In a skillet, cook the fish in olive oil for 1 minute on each side. Arrange the fish on a rack in the prepared pan. Sprinkle with the 2 tablespoons snipped dill. Bake in a 450 degree F oven for 6 to 8 minutes or until the fish flakes easily when tested with a fork.
On warm serving plates, spoon a small circle of the leek sauce. Arrange a piece of fish on top of each. Serve remaining sauce with the fish. If you like, garnish with orange peel and dill sprigs. Makes 6 servings.