Monkfish with Whisky Sauce

This is DcVer's recipe

Ingredients:
6 chunks of clean monk fish
4 tbsp of margarine
1 ½ cup of tomato pulp
1 ½ cup of heavy cream
1 ½ oz of whisky
½ tsp sugar
½ tsp powdered ginger
2 tbsp of little onion shoots
Salt and pepper

Method:
Season the monk fish with salt and pepper to your taste.
Place the margarine in a saucepan and stir fry the monk fish chunks until golden.
Remove from the heat, pour the whisky over the fish and flambé it (set it on fire, that is, careful not to set the whole kitchen on fire though). Let the flames extinguish on their own and remove the fish from the saucepan, setting it aside.
Add the tomato, sugar and ginger to the saucepan and when it starts boiling add the cream. Let it simmer until thick.
Taste and add some more salt and pepper if you so wish.
Add the onion shoots and place the fish back in the saucepan for a couple of minutes more (without letting it boil).
Serve with white rice.

UPDATE (Easter Sunday)

This recipe was expertly executed...killed prepared by Wendy who is now in a convent fish CONVERT !