Recipe courtesy of The Fishermen's Wives of Gloucester
Sweet n' Sour Monkfish
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 19
- Cholesterol
- 28
- Sodium
- 1029
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr
- Cook: 35 min
Ingredients
2 pounds monkfish tail, cut in 1-inch chunks
Salt and pepper
2 bay leaves
1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces
1/2 small onion, cut in pieces, plus 3 medium onions, sliced
1/4 cup vegetable oil, as needed for sauteing vegetables
2 medium green peppers, seeded and cut into 1-inch pieces
2 medium sweet red peppers, seeded and cut into 1-inch pieces
One 6-ounce can tomato paste
1 1/2 cups cider vinegar
2 tablespoons sugar
1 1/2 cups green Italian olives, pitted and cut in pieces
4 cups water, for boiling
Directions
- Season monkfish chunks with salt. In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes. Add monkfish and cook for an additional 10 minutes. Drain and place monkfish in large bowl; set aside. Discard celery, onion, and bay leaves.
- In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish. Saute red and green pepper pieces, add to fish. Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar. Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently. Season with salt and pepper. Add vegetable mixture to monkfish and refrigerate. Best when served chilled.