Melt butter in a small skillet over medium-low heat. Add the jalapeños and sauté for 5-6 minutes or until jalapeños are tender and beginning to brown. Remove from heat.

Spray a piece of aluminum foil (big enough to hold the fillets without the fillets touching) with cooking spray. Drizzle olive oil over the fillets and sprinkle with salt and pepper on both sides of the fish. Roll up the edges of the foil to make a "tray".

Place the "tray" on a preheated grill (350º-400º). After about 3 minutes, gently flip the fillets on the foil.

Continue to grill 3 additional minutes. The fillets should start to flake apart, signaling that the fish is done. If uncertain, stick a fork about half-way through thickest part and twist the fork gently. If the fish flakes, it is done. There should be no resistance.

Remove from the grill.

Preheat a nonstick pan over medium-low heat and add a drizzle of olive oil.

Sprinkle both sides of the cod fillets with salt and pepper and place in the pan. After 3 minutes, gently flip the fillets.

Continue cooking for 2-3 minutes, or until the fillets begin to "flake". Remove cod from pan.

To serve, drizzle the fish with the warm jalapeño butter, sprinkle with basil or cilantro (optional) and a squeeze of fresh lime juice over each fillet.