Updated Sunday, April 21st, 2002
Yield: 4 to 6 servings
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 sautéed monkfish pieces, add the chili powder and rum, and adjust the seasonings to taste. Yields 4 to 6 servings.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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