Company is Coming Cod with Summer Sauce

Method

1. Boil the clam juice in one pot until it is reduced by half.
2. At the same time, boil the Pinot Grigio and shallots in another pan until reduced by half.
3. Heat the canola oil in a sauté pan. Season the fish with salt and pepper and cook it until done; thick ling cod took the chef about 4 minutes a side. Keep it warm.
4. Combine the two reductions and whisk in the cold butter until it melts. Take the sauce off the heat and stir in the mango, tomato and parsley.
5. Set the fish on plates, spoon the sauce around it and drizzle everything with the olive oil.

Company is always impressed when you have almost all your burners going.