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

Ingredients: 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

Directions: 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.