Monkfish with Capers, Eggplant, and Peppers

A firm white fish like monkfish is a great addition to the eggplant and pepper “stew.” The capers add a peppery taste. If you don’t like them, leave them out.

Makes 4 servings.

1 tablespoons butter

1 lb fresh monkfish, cut into cubes

1¹/₂ cups cubed eggplant

¹/₂ cup coarsely chopped red pepper

¹/₄ cup finely chopped white onion

2 tablespoons olive oil

¹/₄ teaspoon salt

1 clove garlic, minced

1 teaspoon lemon zest

1 tablespoon capers (optional)

Parmesan cheese (optional)

1. In a skillet, melt butter and add monkfish, and sauté just until it starts to turn white, about 3 minutes.

2. In a slow cooker, combine eggplant, pepper, onion, olive oil, salt, and garlic. Cover and cook on Low for 3 to 4 hours or on High for about 2 hours.

3. Uncover the cooker and add the monkfish and lemon zest. Replace the lid and continue to cook another hour on Low or about 30 minutes on High, until the fish is cooked through and white. When ready to serve, add the capers and stir until mixed through. Sprinkle with Parmesan cheese, if desired.

Seeing the beautiful white filets of the monkfish, you’d never suspect that they came from one of the ugliest fish in the sea! Monkfish have huge mouths and heads to help them bottom-feed. They were once called the poor man’s lobster, then became overfished in the late 1990s and had to have their populations rebuilt. With careful management, the monkfish’s population levels are now above normal.