Recipes:

Company is Coming Cod with Summer Sauce
By: Michael Weller

Michael Weller is a graduate of the California Culinary Academy, works in the SF Bay Area as a pastry chef and is a consulting chef to BARGETTO WINERY.

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 fillets (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

Procedure:
1. Get out lots of pots. Company is always impressed when you have almost all your burners going.

2. Now relax and open up a bottle of BARGETTO Pinot Grigio. This is going to be an easy recipe.

3. Put the clam juice in a pot and turn on the heat. All we are going to do with this is reduce it by half, but the steam will make it look like you are working really hard.

4. Put the cup of Pinot Grigio and the shallots in another pan and turn on the heat; again we are just reducing by half.

5. Check the pots and stir as often as you need to keep up the show, but you do not actually need to do anything except wait for the liquids to be half gone.

6. Now comes the only point where you have to actually cook. Heat up the canola oil in a sauté pan.

7. Season the cod fillets with salt and pepper, and cook them for however long it takes until they are done. It took four minutes per side for my thick ling cod; your mileage may vary. Hold the fish in a warm place for the two minutes it will take to finish the recipe.

8. Combine the reduced wine and the reduced clam stock.

9. Whisk in the cold butter until it melts.

10. Remove sauce from heat, stir in the mango, tomato and parsley.

11. Put the fish on a plate, spoon the sauce around it, and drizzle the whole shebang with the olive oil.

12. Done deal; now enjoy the food, the company, and especially the BARGETTO Pinot Grigio.

Serves: 4 colorful portions.