b'SErvES 4 Black Cod withteaspoon salt Mango & Ginger Sauce teaspoon pepper1 teaspoon onion powder teaspoon paprika Make the Mango & ginger sauce (see accompanying recipe) and keep warm.4 fillets of black cod,Make a spice mixture with the salt, pepper, onion powder and paprika. 4 to 5 ounces each sprinkle gently over both sides of the black cod fillets.2 tablespoons davinci Extralight 100% pure olive oil in a nonstick saut pan, bring the olive oil to a sizzle over medium-high 1 tablespoon unsalted butter,heat. reduce the heat to low and add the black cod fillets. cook for exactly softened 2 minutes per side. during the last 2 minutes of cooking, add the softened butter to the fish to baste and glaze it. ManGo & GinGEr SaucE bring the Mango & ginger sauce to a boil in a saucepan. add the optional 4 tablespoons davinci Extrabutter, swirling it in the pan until it melts completely. pour the Mango & virgin olive oil ginger sauce around the fish, and serve.teaspoon red pepper flakessauted green beans with garlic (see recipe on page 67) make a perfect (optional) accompaniment. cup diced white onion to prEparE thE ManGo & GinGEr SaucE cup diced carrot pour the extra virgin olive oil into a large saucepan and cook over highcup diced celery heat until it starts to sizzle. add the optional red pepper flakes, the onion, 2 tablespoons fresh parsley,carrot and celery, fresh parsley, garlic, ginger and optional red chili paste; chopped reduce the heat to medium and cook, stirring well, for 3 to 4 minutes, until 4 garlic cloves, crushed the onion starts to soften.4 tablespoons peeled, choppedadd the sherry, grenadine syrup and soy sauce, and increase the heat to fresh ginger high. stir well until reduced by two-thirds, about 3 to 4 minutes. add thecup red chili paste (optional) chicken stock, mango juice and clam juice, bring to a boil, and cover. 1 cup sherryreduce the heat to low and cook for 1 hour. cup grenadine syrup strain the sauce through a fine sieve.cup soy sauce bring the strained sauce to a boil over high heat. reduce the heat to 2 cups chicken stock medium and cook for 8 to 10 minutes until the liquid reduces by about 2 cups mango juice one-third and reaches a thick consistency. add salt and pepper to taste. 1 cup clam juice keep the sauce warm until youre ready to use it, or store, covered, in the Salt and pepper to taste refrigerator once it cools down. The sauce can be made up to 2 days ahead.1 tablespoon unsalted butter (optional)110'