Sauce

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4 tablespoons Butter

2 tablespoons Shallots chopped

1 cup White Wine (the Chef used a Sauvignon Blanc)

1 tablespoon Parsley chopped

1 or 2 tablespoons Limoncello Liquor (optional)

Zest of One Lemon

1 tablespoon fresh Lemon Juice

Salt and Pepper to taste

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Seasoning

1 tablespoon Smoked Paprika

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

½ teaspoon Ground Oregano

½ teaspoon Ground Thyme

¼ teaspoon Cayenne

½ teaspoon Salt

½ teaspoon Black Pepper

2 6 ounces portions of Fish (Halibut, Grouper, Cod, Mahi or Salmon)

1 tablespoon Clarified Butter

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Salsa

½ cup Mango diced small

¼ cup Red Onion diced small

¼ cup frozen White or Yellow Corn

¼ small Red Bell Pepper diced small

1 tablespoon Parsley freshly chopped

1 tablespoon Garlic or Plain Olive Oil

¼ teaspoon Fleur del Sel Salt

¼ teaspoon Black Pepper freshly ground

2 teaspoons Limoncello Liquor (optional)

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1. In a Reduction Pan, add the 2 tablespoons butter, when hot add the shallots and cook for a couple minutes. Add the white wine, salt and pepper and let it reduce at medium high heat for about 7 to 10 minutes.

2. Add the parsley, limoncello and lemon zest. Turn the heat off and after 2 to 3 minutes AND ONLY WHEN READY TO SERVE add the remaining 2 tablespoons butter and quickly incorporate it.

3. Adjust salt and pepper to taste.

4. For the blackened fish seasoning, mix all spices until well blended.

5. Cut each piece of fish to serving size and dredge each portion in the blackened seasoning only on one side.

6. In a Frying Pan, heat a tablespoon of clarified butter. When hot, add the fish on the blackened side in the pan and cook until it is golden brown to your liking. This could take only a couple minutes.Flip on the other side and transfer into the oven to cook for about 5 minutes depending on the thickness. However never cook fish over 125ºF / 51ºC internal temperature.