Monkfish Chili
  • 1-1/2 pounds monkfish fillets
  • flour
  • 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
  1. 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.
Monkfish is a poor mans lobster. I love monkfish and prefer it over lobster anyday.