INGREDIENTS

• 2 cups clam juice
• 1 cup BARGETTO Pinot Grigio wine
• 1 T.shallots, finely minced
• 1 T. canola oil
• (4) 6 oz. ling cod filets (or other tender white fish like catfish, sea bass or halibut)
• 2 T. chilled unsalted butter, cut into four pieces
• 3/4 cup diced mango
• 1/2 cup diced tomato
• 1 T. chopped Italian parsley
• 2 T. extra virgin olive oil

DIRECTIONS
Yield: Serves 4 colorful portions

1. Put clam juice in a pot and turn on the heat. We are reducing it by half.
2. Put the Pinot Grigio and shallots in another pan and turn on the heat to reduce it by half too.
3. Stir often until both liquids are reduced by half.
4. Heat the canola oil in saute pan
5. Season the cod fillets with salt and pepper, and cook them for however long it takes until they are done.( It took 4 minutes per side for my thick ling cod; your cook time may vary)
6. Keep the fish warm while we finish the recipe.
7. Combine the reduced wine and the reduced clam stock.
8. Whisk in the cold butter until it melts
9. Remove sauce from heat, stir in the mango, tomato and parsley.
10. Put the fish on a plate, spoon the sauce around it, and drizzle the whole shebang with the olive oil.