Apres-Ski Monkfish Chili


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.


4 to 6 servings

Reader Comments

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Where is the liquid? Surely

Where is the liquid? Surely not from the vinegar, sherry and oil?

As the vegetables cook down

The Editors's picture

As the vegetables cook down and sweat, they will provide some moisture.