1-1/2 pounds monkfish fillets
4 tablespoons vegetable oil
1/4 cup chopped onion
1 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 teaspoon paprika
1 cup canned diced tomatoes, drained
2 tablespoons cider vinegar
3 cups cooked lima or other white beans
salt and freshly ground pepper
1 tablespoon chili powder
2 tablespoons light rum or sherry
Rinse and dry the fish and cut into 1-inch cubes, then dredge in flour. Heat 2 tablespoons of the oil in a skillet and saute the fish, stirring almost constantly, for about 3 minutes. Remove the fish and keep it warm. Put the remaining 2 tablespoons of oil in a saucepan and stir in the onion, celery, peppers, and paprika. Cook about 5 minutes, then stir in the tomatoes, vinegar, and beans. Simmer for several minutes, until piping hot, and season with a sprinkling of salt and pepper. Stir in the sauteed monkfish pieces, add the chili powder and rum, and adjust the seasonings to taste.
Pairs Well With
Monkfish is a poor mans lobster. I love monkfish and prefer it over lobster anyday.