Sweet n' Sour Monkfish Recipe

Name: Sweet n' Sour Monkfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season monkfish chunks with salt.
2
In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes.
3
Add monkfish and cook for an additional 10 minutes.
4
Drain and place monkfish in large bowl; set aside.
5
Discard celery, onion, and bay leaves.
6
In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish.
7
Saute red and green pepper pieces, add to fish.
8
Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar.
9
Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently.
10
Season with salt and pepper.
11
Add vegetable mixture to monkfish and refrigerate.
12
Best when served chilled.

2334

kcal

Calories

255

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sweet n' Sour Monkfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet n' Sour Monkfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions