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Recipe Name: Apres-Ski Monkfish Chili Difficulty: Easy
Source: Yankee magazine Serving Size: 4
Ethnicity: American Comments:
Base: Seafood haven't tried it yet, but looks good to me 
Course: Entree
Preparation Time: 30-60 Minutes

1 1/2 Pound(s) monkfish fillets
4 Tablespoon(s) vegetable oil
1/4 Cup(s) chopped onion
1 Cup(s) chopped celery
1/2 Cup(s) chopped sweet red pepper
1/2 Cup(s) chopped green pepper
1 Teaspoon(s) paprika
1 Cup(s) canned diced tomatoes, drained
2 Tablespoon(s) cider vinegar
3 Cup(s) cooked lima or other white beans
1 Tablespoon(s) chili powder
2 Tablespoon(s) 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 seasoning to taste.

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