Ingredients:
2 Lb. Monk Fish
2 TBLS Butter
1/2 Cup White wine
1 1/2 Cups Cream
1/2 TBLS Chicken Bouillon
2 TBLS Xhosa Sauce
1/2 Med. diced yellow Onion

Procedure:
Sauté wine, onion, butter and bouillon together and reduce by 2/3. Add Xhosa Sauce and cream slowly to the pan. On Medium heat boil-off sauce till it thickens. Meanwhile, Sauté the fish fillets in butter in a pan. Then pour sauce over the fish and you are ready to serve.

Options:
Use Ling Cod, Lobster Meat, or Scallops(do not cook scallops for more than 2 minutes) or any firm white fish. Serve over rice.