Sweet n' Sour Monkfish

Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976
TOTAL TIME: 2 hr
Prep: 25 min
Inactive Prep: 1 hr
Cook: 35 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

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
  • 1 (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
recipe tools

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.