Spicy Pecan Butter Cod Fillet

For the Spicy Pecan Butter:

• 1 Jalapeno pepper, stemmed, seeded and chopped
• 1/2 cup Toasted pecans
• 6 Sprigs parsley, stemmed and chopped
• 6 Sprigs cilantro, stemmed and chopped
• Juice of 1 lemon
• 1 cup white wine
• 3 Shallots, peeled and finely chopped
• 1 tablespoon Tequila
• 1/4 cup heavy cream
• 6 ounces unsalted butter, softened

For the Cod Fillet:

• Four Manaberg Packed at Sea or Iceland Harvest cod, haddock or pollock fillets approximately 8 ounces each
• Salt and freshly ground white pepper to taste
• 2 tablespoons Extra Virgin olive oil

For the Garnish:

• Grilled leeks, pea shoots, grilled eggplant halves, toasted pecans,
• brunoise red & yellow tomato and cilantro sprigs

For the Spicy Pecan Butter:

In the bowl of an electric mixer fitted with the metal blade attachment, add the jalapenos, pecans, parsley, cilantro, butter and lemon and puree until smooth.  Transfer to a small bowl and set aside.  In a medium saucepan, add the white wine, shallots and tequila and bring to a boil.  Reduce the heat and simmer until the mixture is reduced by at least half, incorporate the cream and continue to simmer until the mixture is thick enough to coat the back of a wooden spoon.  Whisk in the reserved pecan butter and strain into a small saucepan.  Season with salt & pepper and set aside, keeping warm.

For the fish fillets:

Prepare a hot grill.  Season the fillets with salt & pepper and brush with olive oil.  Place on hot grill and cook to desired doneness. Fillets should flake with little resistance when pressure is applied with a fork.

To Serve:

Divide sauce between four plates.  Set the fish on top and place the grilled vegetables beside it.  Arrange the pea shoots and toasted pecans on the sauce and garnish the fillet with brunoise tomatoes and cilantro sprigs.