12 fluid ounces steamed monkfish
1 cube chicken bouillon cube
1 onion, chopped
2 cloves garlic, minced
1/4 cup white wine
1/2 cup vegetable oil
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon black pepper
Place monkfish in a medium bowl, and add bouillon cube, onion and garlic. Mix together until well coated.
Heat oil in a heavy skillet over medium heat. Remove monkfish from the water, and place in the oil. Mix in wine, oil, salt, sugar, white sugar, black pepper and salt. Bring the mixture to a simmer, and stir well. Cover, and remove from heat.