1/2 c. dry white wine
1 tsp. shallots
2 c. fish stock
Juice of 2 limes
1 stick softened butter
1/2 c. red chili jam
4 fresh filets of fish
Salt and pepper to taste

Reduce 1/2 cup of dry white wine with 1 tablespoon shallots. Add 2 cups of fish stock and bring to the boil. Whip in 4 tablespoons of pale roux and bring to the boil. Fold in 1/2 cup of Jennivine's Red Chili Jam and the juice from 2 limes. Fold in the softened butter and the salt and pepper.