Ingredients:
1/2 Cup Xhosa Sauce
1/2 Tsp. Of Honey
2 Cups Sour Cream
1/4 Cup Pine Nuts Dill weed to taste (use fresh if availble)
1/2 Tsp. Fresh lemon juice

Procedure:
Pre-heat oven to 400 degrees. Brown Pine Nuts in pan by themselves and set aside. Sauté fish in butter for a few minutes, place the pan in the oven and finish baking for 4 more minutes (or a little longer depending on the thickness of the fish, about one inch is preferable). Now take the pan with the Pine Nuts and sauté with lemon juice, Xhosa Sauce, honey, dill and sour cream stirring constantly to create sauce. On a platter pour the sauce first then place the pieces of fish and sprinkle fish with extra dill weed.

Options:
Use any White Fish, such as Halibut cheeks my favorite.